Marilyn is the woman behind the Cocktail Crisps and a whole slew of fabulous appetizers that I still need to make and post. I don’t know where this recipe is from, but it’s a personal favorite of mine so I decided to make it for a barbecue that the girls and I are attending later today for dinner. It was leftovers last night, a barbecue tonight and tomorrow if Brock makes it home in time, I’ll be asking him to barbecue as well.
Marilyn’s Sumptuous Seafood Dip
1, 8 oz/250 g package of cream cheese, softened
1, 120 g can of crab meat, drained well and patted dry
1/2 lb/~250 g cooked shrimp, patted dry and chopped – save a couple whole shrimp for garnish
1 c. Swiss cheese, grated
1/2 c. mayonnaise
1 T. lemon juice
1 T. fresh dill, chopped – plus a sprig for garnish
2 cloves of garlic, finely minced
4 dashes each of Tabasco sauce and Worcestershire sauce
Put the cream cheese in a large bowl and beat until smooth and fluffy – I use my electric mixer for this. Add in the rest of the ingredients and mix well then scrape into a serving bowl and garnish as desired. I’ve only ever had this chilled with crackers or sliced baguette but apparently it’s also very tasty served hot – just make sure you put it into a heatproof dish and cover it with foil before heating it for about 20 minutes in a 375 oven.
- Category: Shrimp, Appetizers, Dip