My grandmother started making this dish around the holidays somewhere in the early 1980s. I'm sure she found the recipe in a magazine somewhere but it was one of my dad's favorite holiday items. I've taken a few liberties with it over the years and now make my own version of it. Its definitely not a healthy snack but then again, most of my stuff isn't geared toward the low-fat, low-carb crowd.
This dip is great with either salty tortilla chips or with any type of buttery crackers.
2 - 8oz bricks of cream cheese
1 - stick of butter
8 medium cooked shrimp, chopped (peeled, deveined, tails removed)
3 green onions, chopped (white and green sections)
2 cloves of garlic, finely diced
1 teaspoon olive oil
1 teaspoon black pepper
pinch of kosher salt
In a double boiler melt the cream cheese and butter until they
combine into a smooth but not runny mixture. Stir continuously.
Remove from heat and add the salt, pepper, green onions,
garlic and chopped shrimp.
Stir all together.
Drizzle the olive oil over the top and swirl into the mixture.
Serve slightly warm or at room temperature.
* Replace 1/2 of one of the cream cheese bricks with
4 oz of goat cheese to add a little different flavor