For the creamy sauce:
- 1/3 cup Best Yet® mayonnaise
- 1 cup Best Yet® sour cream
- 1 cup Best Yet® Mild Cheddar, finely shredded
- ½ teaspoon fine black pepper
- ¼ cup (3oz) fresh basil, chopped
- 1 teaspoon salt
- 2 garlic cloves, peeled, finely minced
For the bake:
- 5 slices raw Best Yet® bacon, roughly chopped
- ½ pound Best Yet® raw shrimps, cleaned, peeled
- 1 large sweet bell pepper, sliced thin
- ½ pound portabella mushrooms, roughly chopped
- ¼ cup Best Yet® canned corn, water drained
- 2 large tomatoes, sliced thin
- 1 large onion, sliced thin
Topping:1 cup Best Yet® shredded mozzarella cheese