Guest chef, Colleen Hatton, is back to get us ready for Halloween with a dip and drink!
Scary Brain Dip
10 oz can Condensed Mushroom Soup
8 oz Cream Cheese, softened
1 pkg Unflavored Gelatin
1/4 c Water
1 Bunch Green Onions, Chopped
2 c Shrimp, Chopped
1 c Mayonnaise
Few Dashes of Hot Sauce
In medium sauce pan, combine soup and cream cheese over low heat until smooth. Remove from heat.
In a small bowl mix gelatin and water and dissolve. Once the gelatin is dissolved, mix into the soup mixture.
In a large mix bowl, stir together the green onions, shrimp, mayonnaise and hot sauce together. Once mixed, add the soup mixture.
Spread into the brain mold evenly and refriderate for 4-6 hours or overnight. To remove from the mold, run hot water over the mold and invert on a serving platter.
1.5 oz captain morgan white rum
1.5 oz pomegranate juice
0.5 oz fresh lime juice
2 oz pear juice
Top with ginger ale
Garnish with pear slices and pomegranate seeds
How to make:
1. In a cocktail shaker filled with ice, add Captain Morgan white rum, pomegranate juice, lime juice, and pear juice.
2. Shake and strain cocktail into a highball glass filled with ice.
3. Top with ginger ale.
4. Garnish with pear slices and pomegranate seeds.