Red Pepper and Shrimp Dip

I've just come from a reception for a new chef that featured some lovely finger foods, including red caviar and goat cheese on toast rounds and stuffed Brussels sprouts.

The finger foods that emerge from my own kitchen are always a bit more rustic, and I rarely plan for them. They happen organically and are made from whatever it is I have on hand at the time.

Recently, I scrambled together a dip that my palate was very enthusiastic about, especially the second day. I served it with toasted bagel chips (the photo above does not do it justice). It has enough of a kick so that it also pairs well with bland vegetables like celery and cauliflower.

Red Pepper Shrimp Dip

8 ounces low fat cream cheese at room temperature
3-4 roasted red peppers, from a jar
1 small yellow onion
1 can shrimp, drained
1 teaspoon horseradish
2 teaspoons aioli
1 tablespoon low-fat mayonnaise
dash freshly-ground pepper
dash fleur de sel

Place the softened cream cheese in a mixing bowl. Use a blender or food processor to turn the red peppers into pulp. Add to the cream cheese and blend. Chop the onions, then the shrimp. Toss those into the dip and blend. To deepen and enhance the dip, add horseradish, aioli and mayonnaise. Add pepper and fleur de sel, using a hand blender to keep it smooth. Allow it to chill for an hour or two before serving.

You can certainly add more horseradish to punch up the flavor. I will next time. I often add a dash of lemon juice, but I am not sure I did this time.