Dippity Do

August 12, 2010

It’s the middle of the week and you know what? I’m tired! Luckily guest blogger Michelle is here with some deliciousness:

A Couple of Easy, Yummy Apps

With summer almost over and the weather hot and humid, we’ve been barbequing down at our beach club with friends. To make things easy and to insure there isn’t too much food, we divide the responsibilities.  Last time, I was assigned appetizers.  Two of the big hits were a shrimp dip and a feta spread. The shrimp dip recipe is from Aunt Teddy – not my Aunt Teddy but my Uncle David’s Aunt Teddy.  I’ve never met her, but she sounds like a character.  She likes to serve her dip with the crunchy corn snack Bugles.  They are delicious and small enough so that no one can double dip.  And if you do, you’ll bite your fingers and possibly learn a lesson.  I find that Ritz Crackers work well too.  Here is Aunt Teddy’s Shrimp Dip recipe:

2- 8 oz. packages of cream cheese (I use the 1/3rd less fat)

1 – 12 oz. jar of zesty Crosse & Blackwell Shrimp Sauce (no substitutes please!)

¼ tsp. Worcestershire sauce

Splash lemon

1 lb. cooked shrimp, chopped into big chunks

Mix well first five ingredients.  Gently fold in shrimp and Enjoy!

Another Tasty Treat

My next recipe I found in Southern Living magazine.

Pulse 8 oz. crumbled feta cheese, 2 Tbsp. olive oil, 1 Tbsp. lemon juice, 1 tsp. minced garlic, 1 tsp. chopped fresh oregano (I used dried), ¼ to ½ tsp. dried crushed red pepper, and 1/8 tsp. black pepper in a food processor 6 to 8 times or until combined, stopping to scrape down sides.  Cover and chill 2 hours before serving.  Store in refrigerator up to 3 days.  Serve with crostini or pita chips. Garnish with dried crushed red pepper and olive oil, if desired.

When getting together with friends, assign everyone a task, make something simple and delicious, and enjoy sharing!

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