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| Fruit salad, shrimp dip, triscuits. |
I've been eating way too much tasty comfort food. Anyone else eat more mashed potatoes yesterday than was really necessary? Because I definitely did. After big holidays, and really every so often throughout the year, I just need a whole bunch of fruit. Which is what I ate today...fruit salad made of canned peaches, fresh grapes, and fresh strawberries.
To counter balance the sugar, I included some triscuits and a little bit of leftover shrimp dip. This dip is originally from the Southern Sideboards cook book, which is out of print much to the mourning of many southern housewives. I have no idea what the original recipe actually included other than shrimp and cream cheese, because at this point it's gone through so many family alterations that it's almost an all new creation.
Anyway, it's a great cold dip to take to parties. It calls for canned shrimp which you can find in the tuna section of the grocery store. It's pretty pricey, so you can only use 4 ounches if you like.
Chilled Shrimp Dip
8 oz cream cheese, softened
8 oz canned tiny shrimp, drained and rinsed
1 T tobasco sauce
1 t fresh chives, chopped
juice of one lemon
In a small bowl, mash ingredients together gently with a fork until well mixed. Chill for at least one hour, and serve cold with Triscuits and cucumber slices. Pin It Now!
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