Commander's shrimp dip

Yield: 12 Servings

Measure 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)

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

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