Caribbean Shrimp Dip
MARGARITAVILLE SHRIMP
1 1.7-pound package Margaritaville Island Lime Shrimp*
2 tablespoons olive oil
1 1/2 cups thinly sliced green bell peppers
1 1/2 cups thinly sliced red bell peppers
2 8-ounce packages cream cheese, softened
1/2 cup heavy cream
1/2 cup chopped green onions
1/2 cup chopped fresh cilantro
1. Cook shrimp according to package directions. When slightly cooled,
chop the shrimp into bite-size pieces.
2. In a separate pan, heat olive oil over medium heat and sauté bell
peppers for 5 minutes, or until soft. Add cream cheese and cream, stirring
briskly to blend. Once blended, stir in green onions, cilantro, shrimp and
its sauce. Pour into a serving crock.
3. Serve with warm toasted pita triangles, grilled French bread slices,
bagel chips, crackers or tortilla chips. Makes 8-10 servings.
Brands may vary by region; substitute a similar product.
Cucumber Dip
SCHREIBER
1 pound Raskas cream cheese, softened
1 cup sour cream
2 tablespoons milk
2 teaspoons grated onion
1/2 teaspoon Worcestershire sauce
2/3 cup finely chopped cucumber
1. Combine cream cheese, sour cream, milk, onion and Worcestershire
sauce in a bowl, mixing until well blended.
2. Stir in cucumber.
3. Chill for several hours or overnight. Serve with vegetable dippers or
chips. Makes 6-8 servings.
Brands may vary by region; substitute a similar product.
