and one more thing

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I didn’t take photos of this either, but it got some great reviews, so I thought I should post it.

Hubs and I attended a fabulous bbq on Sunday and ate way too much. I wanted to bring something to the BBQ, but figured that there would already be tons of mains/salads (and I was right!), so I made up a dip. I stole some ideas from Janet - and came up with my own version. Think of it as a cosmopolitan taco dip. I wouldn't serve this to the potato-salad-and-deviled-egg crowd, but if you've got some friends who don't mind a touch of exoticism, this is wonderful. Kinda spicy, kinda sweet, lots of flavour going on.



Bombay Shrimp Curry Dip

1 package light cream cheese (room temperature)
1.5 cups light sour cream
1.5 T curry powder
1 T cumin
salt

1/3 c. (or a little more) hot pepper jelly (I had curry pepper jelly – BONUS) mango chutney would also be a great substitute

½ pound shrimp, cooked and chopped (I just steamed mine)
1 mango, minced
1 t lime zest
2 t lime juice
1/3 c. minced coriander
1 t minced ginger
1 garlic clove, minced
1 t tandoori curry paste

1. Use a mixer to combine the cream cheese, sour cream, curry powder, cumin and salt until well-blended. You should taste it and decide if you want more flavour in it. :)

2. Spread the cream cheese mixture in a large platter or pie plate. Refrigerate until set (about ½ hour or so).

3. Top the cream cheese with the pepper jelly. I had a very thin layer and it was actually pretty good that way. A bit of heat, but not too much overwhelming sweetness.

4. In a bowl, combine shrimp, mango, lime zest, juice, coriander, ginger, garlic and curry paste. You may want to add a bit of salt.

5. Spread mixture over top of dip. Serve with naan (or be a cheap arse like me and use greek-style pita).

This dip is a great change of pace from the typical taco dip (which is also great) and a sure-fire winner at any party. I’ll definitely be making this one again. And maybe I'll even take a photo or two next time.