Ingredients:

3/4 cup Media Crema

1/4 cup finely chopped cilantro

2 teaspoons Granulated Chicken Flavor Bouillon – divided use

1 tablespoon plus 1/2 teaspoon lemon juice – divided use

2 tablespoons olive oil

1 medium onion, chopped

3 cloves garlic, thinly sliced

1 pound raw medium shrimp, peeled and deveined

1 to 2 tablespoons chopped canned chipotle chiles with adobo sauce

5 slices Toasted Bread

Cilantro leaves

Directions:

Combine media crema, cilantro, 1 teaspoon bouillon and 1/2 teaspoon lemon juice in small bowl; set aside. Heat oil in large skillet over medium heat. Add onion and garlic; cook, stirring frequently, for 5 minutes or until soft. Add shrimp; cook for 3 to 4 minutes or until shrimp curl and turn pink. Add chiles, remaining 1 tablespoon lemon juice and remaining bouillon. Cook, stirring frequently, for 1 minute or until heated through. Spoon media crema mixture over toast. Top with shrimp. Garnish with cilantro leaves.

Serves 6

Ingredients:

2 (6-ounce each) jars marinated artichoke hearts, drained, coarsely chopped

1/2 cup mayonnaise

1/2 cup sour cream

1/2 cup freshly grated Parmesan cheese

3 tablespoons chopped fresh tarragon OR 1 tablespoon dried tarragon

Directions:

Preheat oven to 350 degrees. Combine all ingredients in medium bowl. Transfer mixture to 3-cup ovenproof soufflé dish or small casserole. Bake dip until heated through, about 30 minutes. Serve with assorted crackers and/or vegetable crudites

Makes 2 cups.