Neptune Dip Food

THE KEG'S MUSHROOMS NEPTUNE {STUFFED MUSHROOMS}

Steps:

• Preheat the oven to 400 F.
• Wash mushrooms, and remove stems very carefully. Heat olive oil in a large frying pan on med-high heat. Add mushroom caps, sprinkle with a tiny bit of salt, and sauté for 2 minutes each side until softened.
• Soften cream cheese in the microwave in a large bowl for about 15 seconds. Add cheeses, lemon juice, salt and pepper, crabmeat, shrimp and green onions, mixing well.
• Line a baking sheet with parchment paper. Add mushroom caps, and then spoon filling into mushroom caps, or pipe using a Ziploc bag with the corner cut off.
• Cook mushrooms in oven on the lowest oven rack for 15 minutes, then switch oven setting on to broil. Switch oven rack to the top setting and broil tops of the mushrooms for about 2-3 minutes until tops are lightly browned.
• Serve right away, or refrigerate for up to 24 hours and then reheat in 350 F oven for 15-20 minutes. Filling can also be frozen up to 3 months to refill fresh mushrooms with!

NEPTUNE DIP

Steps:

• Place all ingredients except milk into a large bowl and mix well to blend.
• Refrigerate. When ready to serve, place dip in a serving dish and enjoy!

NEPTUNE'S DIP

Steps:

• 1. Place cream cheese in a medium saucepan. Stir until smooth. Stir in soup, sour cream, paprika, and garlic powder. Over medium-low heat, cook until heated. Stir in crab meat, shrimp, 3 tablespoons green onions, and sherry. Stirring occasionally, cook until heated through (do not boil).2. Transfer to a chafing dish. Garnish with additional green onions.To Microwave: 1. Place cream cheese in a 1-quart microwavable dish. Microwave, uncovered, at 100% power (700 watts) 30 seconds or until softened. Stir in soup, sour cream, sherry, paprika, and garlic powder until smooth. Stir in crab meat, shrimp, and green onions. If making ahead, cover and chill up to 2 hours.2. To serve, cover dish with waxed paper and microwave at 50% power (350 watts) 5 to 6 minutes until heated through (do not boil), stirring every 2 minutes. Stir, then transfer to a chafing dish. Garnish and serve as above.