Baja Shrimp Dip in a Breadbowl

• 2 tablespoons olive oil
• 14 cup chopped green onion
• 1 garlic clove, thinly sliced
• 12 ounces cooked shrimp, chopped fine enough for each bite to include shrimp
• 34 cup mayonnaise
• 34 cup sour cream
• 14 cup coarsley chopped cilantro, loosely packed
• 2 tablespoons finely chopped jalapeno peppers
• 1 tablespoon lime juice
• 14 teaspoon salt
• 14 teaspoon white pepper
• 34 cup shredded fresh cabbage
• 1 lb round sourdough loaf
• tortilla chips (optional)

1. Heat oil in a large skillet over medium heat.
2. Add green onions and garlic, reduce heat to low and saute for 1 minute.
3. Add shrimp and continue to saute for 1 more minute.
4. Transfer shrimp mixture to a large bowl.
5. Add mayonnaise, sour cream, cilantro, jalapeno, lime juice, salt and pepper and mix gently until well blended.
6. Fold in the cabbage.
7. Chill at least 3 hours or overnight.
8. Slice top off of bread loaf.
9. Pull bread out from inside of bowl leaving 1/2 inch shell.
10. Reserve bread.
11. Spoon chilled dip into bread bowl.
12. Serve with reserved pieces of bread or tortilla chips.

olive oil, green onion, garlic, shrimp, mayonnaise, sour cream, coarsley, jalapeno peppers, lime juice, salt, white pepper, cabbage, sourdough, tortilla chips

Taken from www.food.com/recipe/baja-shrimp-dip-in-a-breadbowl-154228 (may not work)