Sunday, October 14, 2012

Warm Cajun Shrimp Dip

Yet another great snack or appetizer for game day or get-together!

Warm Cajun Shrimp Dip

1 (8 oz.) package cream cheese, softened
3/4 C mayonnaise
2 tsp. Dijon mustard
2 tsp. Worcestershire sauce
1 1/2 tsp. Creole seasoning, or to taste
1 C chopped cooked peeled shrimp
1/2 C shredded pepper Jack cheese (do I even need to say anything here??  MORE is better)
1 (1-pound) round loaf hearty wheat. white or sourdough bread
1 Tbsp. sliced green onion
Garnish:  lemon wedge, cooked shrimp
Assorted crackers, breadsticks or even veggies---dip what YOU like

Preheat oven to 350 degrees.  In a large bowl, combine cream cheese, mayonnaise, mustard, worcestershire sauce and Creole seasoning; beat at medium speed with an electric mixer until blended.  Stir in shrimp and shredded cheese.

Using a serrated knife, cut a 1/2-inch thick slice from top of bread loaf.  Carefully hollow out inside of loaf, leaving about a 3/4 inch shell.  Reserve bread pieces for another use.

Spoon shrimp mixture into bread shell; lightly spray with nonstick cooking spray.  Wrap in foil; place on a baking sheet.

Bake for 15 minutes.  Remove foil; bake 15 minutes longer, or until thoroughly heate.  Sprinkle with green onion.  Garnish with lemon wedge and cooked shrimp, if desired.  Serve with assorted crackers, breadsticks and veggies, if desired.

Makes 6-8 servings

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