Step 1: Tools and Ingredients
1 can shrimp, drained
4 oz cream cheese
1 teaspoon Worchestershire sauce
1 small clove garlic, grated
1 lemon wedge, juiced
zest from ~1/4 lemon
2 plum tomatoes (or other firm-fleshed tomato. Mine came from Wild Boar Farms.)
2 lemon cucumbers or 1 English cucumber
handful fresh herb of your choice
1/4 teaspoon salt
1/8 teaspoon ground pepper (white or black)
2 Tablespoons mayonnaise or sour cream (for a thinner dip)
bowl and fork for mixing (optional: food processor)
Step 2: Combine dip ingredients
- Add Worchestershire sauce, garlic lemon juice and zest, pepper, and salt.
- Mix, taste, and adjust seasonings as needed.
- Add chopped herbs if you like, and mix again.
Step 3: Prepare base
Slice cucumbers and tomatoes, and arrange as shown below. Tomato slices should be slightly smaller than the base cucumber slices.
Be sure to use a very sharp knife, as a clean cut will make this much easier.
Step 4: Add dip
Scoop dip onto your base. (Yes, I'm using a baby spoon - it's exactly the right size.)
For best results, leave a nice ring of tomato visible around the edge of the dip ball.