Commander's shrimp dip
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Cream cheese; softened |
| ¼ | teaspoon | Curry powder |
| ¼ | teaspoon | Garlic powder |
| ¼ | cup | Chutney; (I used Major Grey's) |
| 1 | cup | Shrimp; cooked, peeled & diced |
| ½ | cup | Sour cream |
| 2 | tablespoons | Milk |
| ¼ | cup | Canned green chilies; (I used Ortega) (My addition) |
Directions
Blend together cream cheese, sour cream, milk, curry powder, garlic powder and chutney. Add chilies and shrimp. Blend just a little. Better if refrigerated overnight. Serve with crackers or chips. NB: The published recipe called for a TABLESPOON of curry powder. I thought ¼ TEASPOON was enough. Start with that and add more if you like. Passed the tennis team test.
NOTES: From the cookbook: "From a marvelous cook and the wife of a retired Navy man who says she could rely on this rfecipe to be a success wherfever they were stationed."
Recipe by: Adapted from Tastes and Tales from Texas, by Peg Hein, p. 10 Posted to recipelu-digest Volume 01 Number 428 by RecipeLu <recipelu@...> on Dec 31, 1997