sharing recipes from one generation to the next
This dip is a luxurious treat. It makes an annual appearances in our house around Christmas time, a trusty standby I whip up when friends are coming for drinks or if I’m asked to take a plate of food to a drinks party. It freezes well, though its best you don’t add the chopped prawns and spring onions until just before serving.
200g can prawns in brine, drained
1 clove garlic
125g Philly cheese
2 tablespoons lemon juice
1 tablespoon mayonnaise
Black pepper to taste
8 peeled prawns, chopped
1 spring onion, green only, finely sliced
Blitz the garlic in the food processor until finely chopped then add the prawns, process for 30 seconds then add the cream cheese, mayo and lemon juice. Blitz to thoroughly combine then season to taste with black pepper. Stir in the chopped prawns and spring onion by hand. Delicious with crusty bread and cucumber.