Just back from a wonderful week away and I wanted to get something posted – this is from Julie Van Rosendaal’s book, ‘Grazing’, and it was very yummy.
Curried Shrimp Dip
4 oz/125 g or half a package of cream cheese, softened
1/2 c. sour cream
2 green onions, finely chopped
1/4 c. finely minced red pepper
1/3 c. mango chutney
2 cloves of garlic, finely minced
1 t. curry powder
salt and freshly ground pepper to taste
1 lb. cooked shrimp, chopped and pressed so that it’s as dry as possible
In a medium bowl, beat together the cream cheese and sour cream until smooth and then stir in the remaining ingredients. I think it would taste best chilled so I’d suggest making it ahead and then serving it with tortilla chips, pita or fresh vegetables.
- Category: Shrimp, Curry, Dip, Appetizers