It is flaming hot outside! I mean, if anyone disputes global warming with this heat that is currently making the any tupperware in the house melt. And I don't know about anyone else, but I know that when it is terribly hot like it is right now (currently 30 degrees on the celsius scale, and tomorrow it is suppose to head up to 33...damn!), I don't really feel like eating. It is a strange thing to say, but eating takes too much energy, and I don't have much of that with this blistering heat. So in light of that, I only ever just want to eat finger food and little things to keep me awake, so I propose this shrimp dip recipe, which come to us from my sister-in-law's mother-in-law. Here is what you will need:
2 cans of cocktail shrimp
1 jar of shrimp sauce (mild or spicy, depending on your taste)
1 brick of cream cheese, softened
1 250ml tub of sour cream
3 tbsp of mayo
1 or 2 tomatoes, depending on the size, diced
1 or 2 red onions, depending on the size, finely diced
1 green pepper, diced
2 cups of shredded cheese, mozzarella or marble
1 bag of Tostito's scoops chips
In a stand mixer of with a hand mixer, blend up the cream cheese, sour cream and mayonnaise until nice a smooth. Spread the mixture into a 13x9 casserole dish. Top with the shrimp sauce, then shrimp, then the other veggies, then the cheese. Serve with the Tortilla's.
-If you don't have any shrimp, you can replace with Tuna...naw, just kidding.
-For a lighter fair, use light mayo, cream cheese and sour cream...you really can't tell the difference
Until next time,