Coconut Shrimp Dip

Serve With : Sourdough baguette slices Make Ahead : Store in fridge until party time, bake right before serving Tip : I just use a boxed cornbread mix for my cornbread crumbs. If I am having a party on the weekend, I make cornbread for a weeknight meal and reserve some for the weekend. Keep crumbs in a food storage bag


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6 oz Cream Cheese, softened ¼ cup Coconut Milk, unsweetened ½ cup Mozzarella Cheese, shredded ½ cup Coconut, sweetened & shredded 1 lb Salad Shrimp 1 cup Cornbread Crumbs 2 tablespoon Butter, melted

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Mix cream cheese, coconut milk, cheese and coconut until combined. Fold in shrimp just until combined so shrimp keeps its texture. Bake in a greased 8 X 8 baking dish at 350 for 20 minutes. Mix the melted butter and cornbread crumbs and sprinkle over the top of the dip. Return to the oven for 10 minutes. Serve immediately.