Sarah's Ultimate Shrimp Dip

2 - 8oz. packages cream cheese

1 - 16oz. containers sour cream

1 bunch green onion chopped

1 to 2 lbs. of bay shrimp roughly chopped

2 to 6 cloves of garlic minced

black pepper to taste

Let cream cheese soften to room temperature in a large mixing bowl. Then mix with hand mixer on low speed. Add one container of sour cream and mix till incorporated. When mixed to a smooth consistancy add garlic(little or alot depending on taste). Add shrimp and green onion(the amount is up to you, depending on taste). Stir together with large spoon. Add pepper to taste. Stir again, cover and refridgerate for at least 1 hour. Serve with favorite crackers. I always used triscuts and wheat thins.

Roasted Red Bell Peppers

Ingredients:
4-6 med/lg red bell peppers
Extra virgin olive oil
Balsalmic vinegar
1 clove garlic, finely minced
Salt

Directions:
Set oven to broil and place oven racks at a semi-high level. Arrange peppers on a large piece of tin foil and place in oven under broiler. Let broil until skins begin to blister and turn black. Turn peppers so that a fresh side is facing up. Repeat these steps until all sides of peppers are blistered and black.

Remove from oven and fold foil over peppers to form a packet of sorts. Allow peppers to steam in enclosed foil for 10 minutes. Remove peppers from foil and peel off skins; remove stems and seeds. Place peppers in a medium sized bowl. Add olive oil, vinegar, garlic and salt to taste. Raw garlic is quite potent and more than one clove will make the garlic flavor very over powering. Allow peppers to marinade over night.

Serve with a variety of different things such as cream cheese, hummus, crackers or breads for a lovely appetizer. These are also great on sandwhiches. My grandmothers made these all the time and they were (and are still) a family favorite! Enjoy!