Spicy Devil Creole Shrimp Dip
It’s a shrimp dip with that creole bayou twist! I made this dip for our “dip day” at work … they supplied the chips, we were supposed to bring the dips.
We had lots of wonderful dips. I truly loved them all … but I have to say, this one was still my favorite. There’s something about a hot & spicy yet cheesy, chunky, seafood-laden dip that I just cannot resist.
I lightened it up by using light sour cream, but you could mix in some Greek yogurt if you wanted to lighten it further.
- 1/2 Tablespoon olive oil
- 1 cup finely chopped onions (1/2 of a large or 1 medium onion)
- 2 - 3 cloves garlic, peeled & chopped
- 2 stalks celery, chopped (about 3/4 cup)
- 4 mini sweet peppers, chopped and seeded (or 1 bell pepper) - about 3/4 cup, chopped
- 1 8-oz. package Greek cream cheese (or Neufchatel)
- 1 cup light sour cream
- 1 cup shredded Jalapeno Havarti cheese (or Havarti)
- 1/2 cup shredded Mexican blend of cheeses
- 12 oz. frozen, pre-cooked, peeled shrimp
- 1 1/2 teaspoons salt-free creole seasoning
- 1/2 teaspoon Tony Chachere's Cajun seasoning
- 2 teaspoons tomato powder or Louisiana hot sauce
- 1 - 3 Tablespoons finely chopped jalapeno or other hot pepper
- Heat the olive oil over medium heat in a medium saucepan. Add the onion, garlic, celery and peppers and saute until the onion is soft and translucent and the rest of the veggies are tender. Stir in the cream cheese, sour cream and shredded cheeses until the cheeses melt and blend together.
- Meanwhile, remove the tails from the shrimp and put in a small food processor. Pulse a few times to shred the shrimp.
- Add the shrimp and seasonings along with the tomato powder or hot sauce and jalapeno to the dip and stir to mix. Taste and add more hot pepper to your liking. Serve immediately - or chill and serve cold with your choice of dippers. This dip is delicious either hot and cold!
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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