SHRIMP DIP

• 1 cup chopped pecans
• 1 tablespoon butter, melted
• 1 6-ounce can cocktail shrimp, drained
• 12 ounces light cream cheese
• 1 1/2 ounces smoked Gouda cheese, grated
• 2 tablespoons mayonnaise
• 1 tablespoon light olive or safflower oil
• 1/2 teaspoon garlic powder
• pinch cayenne pepper
• 1/2 cup chopped onion

Toss pecans in melted butter. Set aside.

Using a food processor fitted with the metal blade, process the shrimp until minced. Add cream cheese, smoked Gouda, mayonnaise, oil, garlic powder and cayenne pepper and process until light and fluffy. Add onion and pulse a few times to incorporate.

Transfer to a 1 quart ovenproof dish and top with pecans. Bake about 30 minutes, or until lightly browned. Serve with tortilla chips, crackers or vegetable scoops.