I came across a recipe for hot crawfish dip, and it sounded delicious, but we don’t have a lot of crawfish available in my area. However, I’m a big fan of shrimp, so I used that instead. This Creole shrimp dip has become a family favorite. You can increase the heat with your favorite hot sauce or add a bit of acidity with a squeeze of lemon. —Jill Burwell, Renton, Washington,
Ingredients
- 1/2 cup butter, cubed
- 8 green onions, thinly sliced
- 1 small green pepper, finely chopped
- 1 pound peeled and deveined cooked shrimp (61-70 per pound)
- 1 jar (4 ounces) diced pimientos, drained
- 2 garlic cloves, minced
- 2 teaspoons Creole seasoning
- 1 package (8 ounces) cream cheese, cubed
- Chopped fresh parsley
- French bread baguette slices or assorted crackers
image/svg+xml Text Ingredients View Recipe,
Directions
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Nutrition Facts
.25 cup: 136 calories, 11g fat (7g saturated fat), 73mg cholesterol, 217mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 7g protein.
