By Charlotte Timberlake Torseth, RN Clin II
Bon Secours Regional Medical Center

Let me tell you about my best friends at work, the Endoscopy Department at Bon Secours Memorial Regional Medical Center. I feel my co-workers are my second family. As gastrointestinal nurses, we use any reason to have a food party. We have breakfast, brunch and lunch parties for new hires, if someone is leaving (which is rare!), for someone's birthday or because you deserve a break today. We are all very good cooks and like to try new recipes out on each other.

Here are some of the popular recipes from our gatherings, with a focus on party dips.

ADDICTIVE CORN DIP

(from Kristen Seay, RN)
2 cans Mexicorn, drained
1 cup mayonnaise
16 ounces sour cream
3 chopped green onions
½ bunch cilantro
1 teaspoon cayenne pepper
1 teaspoon cumin
¼ cup lime juice
2 cups grated cheese
Mix together and refrigerate until ready to serve. Serve with Fritos or nacho scoops.

SHRIMP DIP

(from Missy Wyatt, endoscopy technician)
1 package (8 ounces) cream cheese
2 tablespoons chopped onion
1 tablespoon lemon juice
½ teaspoon Worcestershire sauce
½ teaspoon hot sauce
1 clove minced garlic
½ pound cooked shrimp, finely chopped
Mix and chill. Sprinkle with Old Bay seasoning and serve with crackers.

SALSA

(claimed by many)
2 cups peeled chopped tomatoes
½ cup chopped onions
½ cup chopped green peppers
1 can (8 ounces) tomato sauce
1 tablespoon sugar
1 teaspoon salt
½ teaspoon dried oregano
½ teaspoon fresh cilantro
2 teaspoons oil
1 teaspoon lime or lemon juice
1 tablespoon vinegar
Mix all ingredients together. Can serve immediately or can it for gifts by cooking in a canner for 20 minutes.

MICHELE FEENEY’S PRIZE DIP

(from Charlotte Timberlake-Torseth, RN)
2 packages (8 ounces each) cream cheese
1 can (8 ounces) crushed pineapple, well drained
1 cup chopped pecans
¼ cup diced green pepper
2 tablespoons chopped onion
1 tablespoon seasoning salt
Blend all together and shape as desired. Serve with assorted crackers.