I think we saved the best for last!! ^_^ We had 47 people here and it sure looked like everyone was having fun! Good food, as usual. In fact we had a great dip that everyone wanted the recipe for so I'm including it here for you all to try! Thanks, Pam!!
The Big Dipper
1 8oz tub light garden vegetable spreadable cream cheese
2 cups light sour cream
11/2 cups chunky style salsa (mild, medium or hot)
1 cup shredded light medium cheddar cheese
1 cup chopped romaine hearts
1 1/2 cup coarsely (1/3-1/2 inch)chopped cooked large shrimp
1/2 cup diced tomatoes
1/3 cup chopped green onions
1/3 cup chopped pitted black olives
Beat together cream cheese and sour cream until smooth. Spread evenly over bottom of a serving platter. Spoon salsa over sour cream layer and spread to edges leaving 1/2 inch border. Top salsa with shredded cheese, then chopped lettuce, followed by shrimp. Sprinkle tomatoes, green onions and black olives over shrimp.
Cover loosely with plastic wrap and refrigerate for at least 1 hour. Serve with tortilla chips, veggie strips or multi grain crackers, etc.
Tips: Choose a thick sour cream, if possible, and a thick salsa so the layers stay firm. And use the large shrimp to chop up... looks more impressive!
God Bless! Love, P & E