Loaded with crab meat and bursting with creole flavour, this shareable appetizer can be dressed up for a sophisticated menu or enjoyed simply for a casual experience.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|shredded Gruyère cheese||500 mL||2 cups|
|shredded white Cheddar cheese||500 mL||2 cups|
|grated Parmesan cheese||250 mL||1 cup|
|sour cream||1 L||4 cups|
|brick-style plain cream cheese||910 g||2 lb|
Campbell’s® Signature Condensed Creole Chicken Gumbo
1 tub (1.81 kg)
1 tub (4 lb)
|red wine vinegar||60 mL||1/4 cup|
|finely chopped green pepper||500 mL||2 cups|
|finely chopped red pepper||500 mL||2 cups|
|finely chopped green onion||500 mL||2 cups|
|chopped cooked shrimp (26/30 count)||910 g||2 lb|
|baguettes, sliced into 40 rounds (1/4-inch/5 mm rounds), toasted|
|1. Toss together Gruyère, Cheddar and Parmesan; set aside 3 cups (750 mL). Beat together sour cream with cream cheese until smooth; beat in remaining cheese blend, soup and vinegar just until combined.|
|2. Stir in green pepper, red pepper and green onion until evenly distributed. Stir in shrimp. Dip can be refrigerated for up to 3 days.|
- Portion 2 cups (500 mL/17 oz) dip into shallow, narrow buttered dish. Top with scant 1/3 cup (80 mL) reserved cheese blend. Broil for 2 to 3 minutes or until top is golden and dip is bubbling. Serve with 12 baguette rounds for dipping.