Tuesday, September 9, 2008

Shrimp Dimp

8 oz. cream cheese, softened
1 c sour cream
8 oz. shrimp
1 c shredded cheddar cheese
½ c diced celery
2 oz. jar diced pimento
2 tbsp. finely chopped parsley
2 tbsp. diced onion
1 tbsp. lemon juice
¼ tsp Tabasco sauce

Beat cream cheese and sour cream until smooth. Stir in remaining ingredients. Cover, refrigerate 2 hours to blend flavors. Serve with crackers.

NOTE: This may taste more bland at first, but tends to get spicier as the Tabasco blends in. Don’t add too much or it will be really spicy the next day.

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