One Great . . . shrimp dip recipe

When the new book "Farm Fresh Southern Cooking," by Tammy Algood arrived recently, I was expecting squash casseroles and green beans, not a chunky shrimp dip. But friends were coming over and I needed a substantial appetizer for noshing.

It certainly fit the bill. Easy to make, simple ingredients and plenty of flavor. My book club approved. Since it's chunky, serve it with scoop-shaped tortilla chips but include a small knife or spoon so people don't break their chips in the bowl.

Not For Wimps Shrimp Dip

From "Farm Fresh Southern Cooking," by Tmamy Algood (Thomas Nelson, $24.99).

2 (8-ounce) packages cream cheese, softened
1/2 cup mayonnaise
1/2 teaspoon pickled jalapeno liquid
1 tablespoon prepared mustard
1 1/2 pounds cooked salad shrimp (I used a 12-ounce package of small shrimp, thawed)
3 stalks celery, minced
6 green onions, chopped
2 tablespoons chopped pickled jalapenos

Combine the cream cheese, mayonnaise, pepper liquid and mustard and beat with an electric mixer on low speed. Fold in the shrimp, celery, onions and peppers.

Transfer to a serving bowl. Cover and refrigerate at least 1 hour (and up to 24 hours) before serving.

Serve chilled with hefty chips or crackers.