Serves 12 to 15

Ingredients:

• Cream Cheese, 2 (452 grams)
• Sour Cream, 1 (200ml)
• Dijon Mustard, 5 tablespoons
• Spring Onions, 50 grams (chopped)
• Chili Powder, 3 tablespoons
• Cooked Shrimps, 1 packet (400 grams; roughly chopped)
• Clear Chicken Broth, 200ml 

Instructions:

1. In a 1.8L Thermos® Shuttle Chef® inner pot, melt cream cheese under low heat. Add sour cream, Djon mustard, spring onions and chili powder. Mix well.
2. Add cooked shrimps and clear chicken broth. Mix well, bring contents to a boil under low heat and stir regularly during the process.
3. Once boiling, close the inner pot with lid and transfer it into the Shuttle Chef® outer pot. Let it sit aside to continue cooking for 2 hours.
4. After 2 hours, stir well to completely combine until smooth. Serve best with chips, crackers or baguette, enjoy!

Notes:

• This recipe is based on using the Thermos® Shuttle Chef® TCRA-1800. You may adjust the ingredient quantities based on the capacity of the Shuttle Chef®.

Photos and recipe courtesy of Thermos Singapore team.