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We hosted a committee meeting for the Cub Scouts at our house, and offered appetizers, desserts and adult beverages. The kids and I retreated to the back of the house and played board games, while the meeting was going on. These were two of my favorite dishes – lots of great flavor in small bites.

SHRIMP SALAD STUFFED ENDIVE

1/4 cup mayonnaise
4 ounces cream cheese, softened
2 tablespoons finely chopped green onions
1 tablespoon finely chopped fresh parsley
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1 garlic clove, pressed
1/4 teaspoon salt
1/4 teaspoon ground red pepper
2 1/2 cups finely chopped, peeled and deveined, cooked shrimp
1/2 cup finely diced celery
24 belgian endive leaves

Stir together first 9 ingredients in a large bowl, stir in shrimp and celery.
Spoon shrimp mixture onto bottom half of enive leaves.
Enjoy!

Recipe adapted from Southern Living, June 2011
www.southernliving.com/food/

GREEN GODDESS DIP

3/4 cup mayonnaise
3/4 cup sour cream
1/2 cup loosely packed fresh parsley leaves
1 to 2 tablespoons of chopped fresh tarragon
2 teaspoons white wine vinegar
1 teaspoon anchovy paste
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
2 garlic cloves, minced
1/4 cup chopped fresh chives
salt and freshly ground pepper to taste

Process first 9 ingredients in a food processor until smooth, stopping to scrape down sides if needed (I added a little more lemon juice) Stir in chives, season with salt and pepper to taste. Cover and chill 2 to 24 hours. Serve with assorted vegetables, such as lightly steamed green beans and asparagus.
Enjoy!
Recipe adapted from Southern Living, June 2011
www.southernliving.com/food/

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