full belly - spicy hot carrot dip

A quick and easy dip to serve with carrot and celery sticks, cherry tomatoes or chilled boiled or grilled shrimp.

8 oz - cream cheese softened, cut into 6 pieces
1/2 - 3/4 -cup sour cream
6 - full belly habanero firesticks (drained, patted dry and coarsely chopped)
1-2 - Tbsp brine from the or more if you like it hot
12 - Carrot sticks                 
12 - Celery sticks
12 - Cherry or grape tomatoes 
24 - Large Shrimp shelled, boiled or grilled & chilled

In a blender or food processor add the softened cream cheese a little
at a time and blend until creamy.  Add the 1/2 cup of sour cream and continue to blend turning the machine off between additions. If the consistency is too thick add more sour cream to thin. With the machine running add the chopped carrot a few pieces at a time until blended then add a tablespoon of the brine and taste for flavor and heat. For more heat add a little more brine for a lot more heat add a slice of habanero pepper from the habanero firesticks jar and blend until fairly smooth. |

note: if you like a chunky sauce go easy on the blending once you add the carrots. Enjoy!