Yield: 1 Servings
|8 ounces||Cream cheese|
|1 tablespoon||Snipped fresh parsley|
|7 ounces||Canned shrimp; drained|
|1 teaspoon||Instant chicken bouillon|
|¼ cup||Sour cream|
|1 teaspoon||Beau monde seasoning|
|1 cup||Shredded mozzarella cheese|
1. Microwave (high) water in 1 cup glass measure 1 to 1½ minutes or until boiling. Stir in chicken bouillon; set aside.
2. Microwave (high) cream cheese in 3 to 4 cup glass fondue pot or casserole 1 to 1 ¼ minutes or until softened, stirring once. Stir until creamy; blend in sour cream. Slowly stir in bouillon mixture. Add parsley, seasoning, pepper, cheese and shrimp; mix lightly.
3. Microwave (high) uncovered, 3 to 4 minutes or until cheese is melted, stirring once or twice. Serve with dippers.
DIPPERS:--Broccoli Cauliflower Carrots Cherry tomatoes Recipe by: Lu's Recipe Board
Posted to recipelu-digest by RecipeLu <recipelu@...> on Feb 15, 1998