Dilly Seafood Dip

1 lemon
1/2 cucumber
1/4 cup mayonnaise
1 small red bell pepper
3/4 cup sour cream
1 carrot
2 tablespoons Dill Mix
green onions
1 clove garlic
1/4 pound (4 oz.) cooked medium shrimp, shelled and deveined
10 cups assorted fresh vegetables such as carrots, cucumbers, broccoli, cauliflower, mushrooms, or celery

Zest whole lemon. Juice lemon to yield 1 tbs. juice. Combine lemon zest, juice, may, sour cream and dill mix in a bowl; mix well.

Press garlic into bowl. Finely chop shrimp, cucumber, and 1/4 of bell pepper. Grate carrot. Slice green onions. Add chopped ingredients, carrots, and green onions to bowl; mix well.

Pour dip into a bowl. Place in the center of a large platter. Surround dip with vegetables.