Hot Shrimp Dip

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gluten free, quick-n-easy
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: about 4 cups

Recipe photo

Hot seafood dips are making a comeback on the buffet table and we couldn't be happier. Chicken wings and cheese sticks have their place, but a hot crab or shrimp dip adds a bit of old-school class and reminds us of cocktail and card parties.

Hot Shrimp Dip

star rating (1) rate this recipe »
gluten free, quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: about 4 cups
Published: 01/21/2014

Ingredients

  • 2 1/4 cups cooked, peeled shrimp, chopped
  • 2 cups cream cheese, softened
  • 2 medium tomatoes, diced
  • 1 medium onion, chopped fine
  • 4 garlic cloves, peeled and chopped fine
  • 1/2 cup pickled jalapeños, chopped fine

Directions

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1) Preheat the oven to 350°F and grease a 2-quart casserole dish.

2) Check the shrimp for shells, and rinse well under cold water. Be sure the shrimp are deveined as well.

3) In a large mixing bowl, beat the softened cream cheese until very smooth. Add the shrimp, tomato, onion, garlic and jalapeños. Beat for another minute to combine.

4) Spoon the mixture into the casserole dish. Bake for 20 to 30 minutes, or until hot and bubbling in the center.

5) Serve hot with toast points, crackers, and sturdy chips for dipping.

Yield: approximately 4 cups.

Nutrition information

Serving Size: 1/2 cup (168g) Servings Per Batch: 8 Amount Per Serving: Calories: 270 Calories from Fat: 180 Total Fat: 20g Saturated Fat: 11g Trans Fat: 0.5g Cholesterol: 170mg Sodium: 400mg Total Carbohydrate: 6g Dietary Fiber: 1g Sugars: 3g Protein: 16g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

1
  • star rating 04/14/2014
  • loves to bake from KAF Community
  • Wow, was this delicious. We like spicy, so the second time I made it I used a bit more garlic and jalapenos than the recipe calls for, but it was also excellent, following the recipe as written. Be sure to drain the jalapenos well (I let them sit on a paper towel for a few minutes). If you use frozen shimp, remember to do the same or the dip will be a bit watery. We started with triscuits, but they have too much flavor on their own. Ritz crackers were good. Pita bread triangles, pita crips or bagettes worked great.
1
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