An Old School Favourite
This is a dish that holds special memories for me. Lisa (Hrabluk, my wife) introduced this great casserole nacho dip to me right around the time we first started, uh, hanging out.
I think early on we made it for a party or five and now every once in a while we whip it up simply because it’s so great.
But it couldn’t be simpler. It’s really just a mix of flavours in a pan that is scooped into one’s face as soon as that final layer of tangy cheese is shredded on top.
Most recently this dip served as a quick, no-cook supper after a day of skiing and snowboarding at Poley Mountain Ski Hill near Sussex, New Brunswick. Not exactly health food but a far better choice than fast food. This dish features awesome crunch and flavour from bell peppers, shrimp and tomatoes with a supporting cast of sour cream, cream cheese, mayonnaise, seafood sauce and cheese.
Some might recognize this mix from somewhere as I have no idea where it came from, but here’s the way we slap it together to the best of our knowledge.
Shrimp and pepper nacho dip
1 cup sour cream
1/2 block of cream cheese
1/4 cup mayonnaise
1 jar mild, medium or tangy seafood sauce (your taste)
1 1/2 cups small cooked salad shrimp
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
2 medium tomatoes, seeded and diced
1 1/2 cups grated Monteray Jack cheese or mozzarella cheese
Combine the sour cream, cream cheese and mayonnaise in a food processor or blender and blend to a smooth mix. Spoon that mix onto the bottom of a casserole pan (roughly 9 x 12 inch or so). Spoon on the seafood sauce on top, then add a single layer of the cooked salad shrimp. Evenly distribute the bell peppers and tomatoes on top of that, then top the works with the grated cheese. Serve with nacho chips.