posted by Sue Freeman 12-02-98 9:35 PM
By: Michael Hood
1 pkg of sun dried tomatoes (you can use oil ones if you drain them completely)
1 8 oz pkg cream cheese, softened
salt and pepper to taste
2 cups cooked shrimp, chopped (can use small salad shrimp if wanted)
2 8 oz pkgs cream cheese, softened
2 Tablespoons chopped fresh cilantro
juice of one lemon
zest of one lemon
Reconstitute tomatoes in water and then drain liquid.
Combine tomatoes and one pkg of cream cheese, season to taste and mix with mixer.
Spray bottom of springform pan and spread cream cheese mixture on bottom of spring form pan.
Combine remaining ingredients and place on top of tomato mixture. Refrigerate for at least 24 hours.
Carefully remove sides of springform pan and place on serving dish.
Serve with crackers or crusty bread.
Can make up to 2 days ahead.
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