Shrimp Dip

And now, with much ado . . . 

2 pounds cream cheese, diced and softened

1/2 pound cooke, chopped shrimp (can use small, frozen salad shrimp)

1 medium onion, chopped 

1 medium tomato, chopped 

4 banana peppers, chopped 

3 Torrido peppers, chopped (Trappey's label usually has them)

1 tablespoon garlic juice or 4-5 cloves, pressed.

Chop onion, tomato, and peppers in a food processor.  In a large, microwave-safe bowl, combine pepper mixture, cream cheese, shrimp, and garlic.  Microwave for 20 minutes on high, stirring every 5 minutes.  Serve with tortilla chips.  Dip is best if it stays warm in a chafing dish or crockpot.  Serves approximately 24.

If Torrido peppers are unavailable, some cooks have substituted pepperoncini.  Jalapeños can also be used in small quantities.

Granduddie