Yield: 1 Servings
Measure | Ingredient |
---|---|
½ cup | Water |
8 ounces | Cream cheese |
1 tablespoon | Snipped fresh parsley |
⅛ teaspoon | Pepper |
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