
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!