Peppered Shrimp Cheesecake Spread

1 C Dry bread crumbs
3 tbsp Butter, melted
2 8–oz pkg Soft cream cheese
1 16 oz cont Sour cream, divided
2 3 oz pkg Goat or feta cheese
3 lg Florida eggs
3 tbsp Minced fresh oregano (or 1 teaspoon dried, ground)
2 tbsp Minced fresh thyme (or 1 teaspoon dried leaves)
½ C Chopped Florida red bell pepper

1 lb Florida shrimp, cooked, peeled and deveined

1. Combine bread crumbs and butter and press into bottoms of four (4-inch) spring form pans.
2. Beat cream cheese, 1 cup sour cream and goat cheese until smooth. Blend eggs in one at a time. Stir in oregano, thyme and peppers, pour mixture into pans.
3. Bake at 325º F for 30 minutes.
4. Cool, then cover and chill.
5. When ready to serve chop all but 12 shrimp. Mix chopped shrimp with remaining sour cream and top cakes; remove from pans, garnish with remaining shrimp.
6. Serve with cut vegetables and hard bread or crackers.

Yield: 15-18 appetizers

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