Spicy Louisiana Shrimp Dip

Spicy Louisiana Shrimp Dip 1/4 cup chives or minced green onions 1 red bell pepper minced 1/4 cup mayonnaise 8 ounces cream cheese 1/4 cup Parmesan Cheese 12 ounces pkg Shrimp 2 tablespoons lemon juice 1 lemon zested 1 tablespoon cajun seasoning 2 teaspoons Worcestershire sauce 1 sourdough bowl Preheat the oven to 375 degrees. Defrost the shrimp, drain well and chop the shrimp into 1/2 inch dice. In a large bowl add the chives, bell pepper, mayonnaise, cream cheese, Parmesan cheese, shrimp, lemon juice and zest, cajun seasoning and Worcestershire sauce and stir until combined. Cut the top of the sourdough loaf off the bread. Scoop out the insides until the walls of the bread are 1/2 inch thick. Put the dip into the bread bowl. Bake in the oven for 18-20 minutes or until the mixture is bubbly and the bread is nicely browned. Serve with crackers or baguette slices.