This is the holy grail at our place in the holiday season.
It's rich, creamy and garlicky so goes best with simple water crackers or breadstick or even pumpernickel.
The dip takes at least 4 hrs in the fridge to begin developing it's true flavours and just keeps getting better over the next 2 days. Then I usually toss it ( if there's any left!) Just to be safe.
~ Ingredients ~
1kg of large tiger prawns or similar ( * This is weight to buy in shells) Once peeled you will have less but that's OK for the rest of the recipe.
1 block of philly cream cheese 250 gm
50gm butter cubed and room temperature
Juice of half a large lemon or to taste ,
1-2 tsp Tabasco or sriracha sc
2 large cloves fresh garlic finely chopped
1tsp nutmeg
2tbsp sweet mayo.
~ Peel and thoroughly devein the prawns. Chop roughly and then through once again lightly . This is a fairly chunky style dip, but you want a bit of prawn throughout each bite.
Put aside to chill and in a larger bowl mash the butter ,philly and mayo together with the back of a fork.
Once this is blended add the garlic,chilli and nutmeg . Finish with splash of lemon juice then fold in prawns. Adjust mayo and lemon to taste.
No salt is required for this ( and I like salt )
Enjoy ;)