You could serve this as one big dip, but I love the idea of getting your own little pot. Use a sharp knife – not serrated – for cutting the crust off the bread. This seals the edges and makes them puff up.
- 250g cooked and shelled prawns
- 125g cream cheese
- 2 tsp fresh chopped dill
- 1 lemon juice and zest
- Sea salt and pepper
- 6 slices thick white toast bread
- Spray oil
- Seasoned salt
1 In a food processor, combine prawns, cream cheese and dill and pulse until fine. Add lemon juice and zest, and season well. Pulse until well combined and smooth. Spoon into individual dishes or one large serving dish.
2 For toasts, cut the crusts from the bread using a large sharp knife, then cut into triangles. Spray with oil and sprinkle with seasoning. Bake at 170oC on a lined tray for 5-8 minutes until pale golden and puffed. Allow to cool and crisp up.