Shrimp & cheese dip

Yield: 4 Cups

Measure Ingredient
1 pounds Cream cheese
⅔ cup Cottage cheese
8 ounces Frozen tiny shrimp
3 tablespoons Minced roasted and
\N \N Peeled red pepepr
1 teaspoon Minced fresh garlic
1 teaspoon Dijon mustard
\N \N Hungarian paprika, salt
\N \N And pepepr to taste.

Combine cream cheese and coattage cheese in large bowl and beat until light and fluffy. Fold in all remaining ingredients. Transfer dip to crock or serving bowl. Cover and chill until ready to serve. Tiffany Dinin Saloon in Centre Square, Pennsylvania Bon Appetit June 1983 format by Emilie rwsm05a

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