Recipe - Commanders Shrimp Dip

8 ounce Cream cheese; softened
One fourth teaspoon Curry powder
One fourth teaspoon Garlic powder
One fourth cup Chutney; (I used Major
Grey's)
1 cup Shrimp; cooked, peeled &
minced
One half cup Sour cream
2 tablespoon Milk
One fourth cup Canned green chilies; (I
used Ortega) (My addition)

Blend together cream cheese, sour cream, milk, curry powder, garlic powder
and chutney. Add chilies and shrimp. Blend just a little. Better if
refrigerated overnight. Serve with crackers or chips. NB: The published
recipe called for a TABLESPOON of curry powder. I thought One fourth TEASPOON was
enough. Start with that and add more if you like. Passed the tennis team
test.

NOTES: From the cookbook: "From a marvelous cook and the wife of a retired
Navy man who says she could rely on this rfecipe to be a success wherfever
they were stationed."

Recipe by: Adapted from Tastes and Tales from Texas, by Peg Hein, p. 10

Posted to recipeludigest Volume 01 Number 428 by RecipeLu
recipelu@geocities.com on Dec 31, 1997