Holiday Luncheon

Today was our Christmas Lunch for the Tulsa Community Bible Study Leadership.  I helped with the menu and putting it all together.  We had a wonderful time and the food was good too!!

Leadership Luncheon Menu: Dec 5, 2013
Funeral Sandwiches (Hot Ham and Cheese in a wonderful sweet/spicy sauce)
Strawberry Pretzel Salad
Shrimp Dip and crackers
Veggie Tray
Happy Birthday Jesus Chocolate Cake

Peppermint bark and Assorted Candy bowls




The shrimp dip was a big hit and so EASY to make. I will share the recipe with you first:

Shrimp Dip

Ingredients:

1 1/2 cups baby shrimp (I used frozen but you can use canned also)

1 cup mayo

2 pkg cream cheese (8 ounce block)

2 tsp spicy brown mustard

5 green onions diced with tops

3 dashes Tabasco Sauce

I use frozen shrimp.  Completely thaw before making the dip.  You can use canned shrimp in you prefer.  

Be sure the cream cheese is at room temperature. This makes a big difference in consistency when mixing the dip all together.  

Directions:
1.  Place Shrimp in bowl of food processor and pulse 2 times.

2.  Dice the green onions- using both the green and the white parts.








3.  Add the onions, room temperature cream cheese, mustard and mayo to the shrimp in the food processor.

I like to use Canola Mayonnaise.  Lower in fat and calories.  Tastes great in dips.

4.  Add Tabasco dashes to taste.  I use about three.



5.   Pulse until smooth or desired consistency.  Some may like it a little chunkier.  Mine has some bit of shrimp in it....medium consistency I would say.

6.  Put in serving dish.  Cover and chill.

Shrimp Dip

Ingredients:

1 1/2 cups baby shrimp (I used frozen but you can use canned also)

1 cup mayo

2 pkg cream cheese (8 ounce block)

2 tsp spicy brown mustard

5 green onions diced with tops

3 dashes Tabasco Sauce

Directions:
1.  Place Shrimp in bowl of food processor and pulse 2 times.

2.  Dice the green onions- using both the green and the white parts.
This recipe makes a LOT.  Most of the time I cut it in half.  It will last several days (2-3) in the fridge and can be used as a spread on sandwiches too.  I like to serve this with buttery crackers.
3.  Add the onions, room temperature cream cheese, mustard and mayo to the shrimp in the food processor.
4.  Add Tabasco dashes to taste.  I use about three.
5.   Pulse until smooth or desired consistency.  Some may like it a little chunkier.  Mine has some bit of shrimp in it....medium consistency I would say.
6.  Put in serving dish.  Cover and chill.


Hope you are finding time during this busy season to share with others and enjoy family and friends.

Happy Trails,

Mtn Mama