Bright green edamame hummus

By using shelled soybeans instead of the classic garbanzos in this ever popular dip, you punch up the bright fresh flavor as well as the color. You can purchase the edamame already shelled in the freezer section.

Makes about 2 cups

2 cups cooked shelled edamame (soybeans)
4 to 5 cloves garlic
3 tablespoons tahini
Juice of 1/2 lemon (or to taste)
1/3 cup extra virgin olive oil
1 teaspoon salt (or to taste)

Combine all of the ingredients in a food processor and puree. Serve drizzled with a little extra olive oil and accompanied by your favorite condiments like olives and oil cured tomatoes, or crispy vegetables like radishes and cucumbers.

Bubbly Hot Shrimp Dip

This decadent concoction is not only incredibly simple, but simultaneously irresistible, and a true party favorite. I guarantee you the dish will be empty at the end of the party, and somebody will ask you for the recipe! At PCC we have the most succulent sweet shrimp, already peeled and deveined and ready for you to cook. Use the 61-80 count for this recipe.

(Serves 12-14 happy partygoers)

8 ounces cream cheese, softened
1/2 cup sour cream
1/3 cup mayonnaise
1 cup shredded pepper jack cheese
1 cup shredded parmesan
1/2 cup finely diced red bell pepper
1/3 cup thinly sliced green onion
1 teaspoon Worcestershire sauce
1 pound cooked small shrimp (peeled and deveined)
Salt and pepper to taste

Preheat your oven to 350 degrees F.

Combine all of the ingredients in a large bowl and transfer to an 8x8 casserole dish. You may garnish with a few red bell pepper rings if desired. Bake for 30-35 minutes or until golden and bubbly. Serve with sliced baguette or crackers.

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