This tasty appetizer comes from the Looneyspoon cookbook by Janet and Greta Podleski. It comes together easily, can be made ahead of time, and tastes great! I have made this several times and get good reviews. The ingredients are fairly simple and most are on hand.
Ingredients:
1 tub (8 oz/250g) light garden vegetable spreadable cream cheese (I used herb and garlic; see note below if you want to make your own flavoured cream cheese)
2 cups light sour cream
1 1/2 cups chunky-style salsa (mild, medium, or hot)
1 cup packed shredded light medium cheddar chees
1 cup chopped romaine hearts or crunchy lettuce
1 1/2 cups coarsely chopped cooked large shrimp
1/2 cup diced tomatoes
1/3 cup chopped green onions
1/4 cup chopped pitted black olives (optional)
The shrimp need to be thawed. You can thaw in the refrigerator overnight or rinse in cold water for 3-5 minutes. If your shrimp have tails (like mine), remove. Drain well and pat dry with a paper towel. Chop and set aside.
In mixing bowl, blend cream cheese and sour cream together
Put cream cheese mixture into one 9 by 13 pan or two square pans. Spread evenly. Your choice of size depends on the event and how many people you are serving. For an open house, I like to have two smaller dips, so I can bring out a fresh one. This is always a good idea so you do not have food sitting out for too long.
Put salsa on top of cream cheese layer and spread evenly, leaving a small white border.
Sprinkle cheese on top
Add lettuce
Scatter the shrimp evenly around
Add green onions, tomatoes, and olives, if using.
Cover with plastic wrap and refrigerate for at least one hour. Serve with tortilla chips, bell peppers, or cucumbers.
Cook's Notes: If you have plain cream cheese, you can easily make it flavoured by adding a combination of green onions, garlic, onion, and some seasoning: garlic powder, onion powder. Taste and adjust as needed.
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