I love this dip! It is quick, easy to prepare, and it goes so well in parties! It is almost always the first dish to disappear.

I first had this dip in my niece Mona’s house a couple of years back, in one of her Thanksgiving parties that she loves to host.

This present version that I got in the habit of making since, is not the original one. You might have guessed! I never keep to a recipe, and this one is no exception. Sorry Mona, that stick of butter just had to go! The chopped celery too, my husband refuses to eat it….

Ingredients:

400grs Philadelphia cream cheese (room temperature)

400 grs frozen shrimp

4 green onions

a small knob of butter

1tbsp fish sauce

 

Method:

Defrost shrimp in a colander to drain all excess water

squeeze with your hands just to make sure all the water is gone

heat the butter in a pan, add the shrimp, and give it a super quick whirl around just to firm up

remove from heat immediately and let cool

chop roughly

chop the green onions

add the softened cream cheese

add fish sauce

I also like to add a few drops of Tabasco to give it a kick, but that’s optional

cover & refrigerate till needed

serve with bagel chips or similar

Enjoy!