|Cream Cheese & Sour Cream Dip with Shrimp & Picante Sauce|
Picante Shrimp DipThis Picante Shrimp Dip recipe was born out of leftovers from that New Orleans Style BBQ Shrimp I posted yesterday. Besides being a lover of all things dip related, I especially love cooking once and getting multiple meals out of something.
In this case, not only did we have the BBQ Shrimp, we also got the scampi I posted at the bottom of the shrimp post, made from the leftover BBQ Shrimp. Next up was this fantastic dip, all of which really fell into place thanks to the Foodbuzz Tastemaker program and my receiving a sample of Pace Picante Sauce to try. I promise you will love this addition to your Super bowl menu, or any party menu, and let me tell you. EZ-peasy y'all - gotta love that!
You'll combine the base - cream cheese and sour cream - with a packet of dry Italian dressing seasoning mix, then add in some shrimp. I used chopped, leftover shrimp, but a couple cans of well drained shrimp are perfect for this. Add in a jar of Pace Picante Sauce and you've got one awesome dip. Since the sample I received was mild, y'all know I added some of my favorite Cajun seasoning!
I mean, really... could anything be easier? And, the taste is outstanding!
For a bit of a flavor difference and a fancier presentation, instead of mixing everything together, make this dip layered. Mix the cream cheese, sour cream, dry Italian dressing mix and Cajun seasoning together.
Line a bowl with plastic wrap, spoon the mixture into it, cover and refrigerate for several hours or overnight. When ready to unmold, invert onto the serving place and remove the plastic wrap.
Mix the Pace Picante Sauce and shrimp together - set aside a couple of shrimp for garnish on top if desired. I used chopped leftover shrimp, but if you use the small canned shrimp, the shrimp will be a bit more distinguishable.
When you are ready to serve, combine the shrimp with the Pace Picante Sauce and pour over the top. Garnish with sliced green onion and the reserved shrimp, surround with crackers, veggies or chips.
|Picante Shrimp Dip, Molded and Layered|
Recipe: Picante Shrimp Dip©From the Kitchen of Deep South Dish
Prep time: 10 min | Yield: About 4 to 6 servings
- 1 (8 ounce) cream cheese, softened at room temperature
- 1 (8 ounce) container of sour cream
- 1 package of dry Italian dressing mix
- 2 (4 ounce) cans of cooked cocktail shrimp, drained
- 1 (8 ounce) jar of mild picante sauce, salsa or chili sauce
- 2 teaspoons of Cajun/Creole seasoning, optional
- 1 green onion, sliced and divided
- Tortilla chips, crackers, or veggies for dipping
Cream together the cream cheese and sour cream. Mix in a package of dry Italian dressing mix. Reserve a couple of the shrimp to garnish, then add the remaining shrimp, picante sauce, Cajun seasoning, and half of the green onion; blend together. Cover and refrigerate several hours or overnight. Transfer to serving platter, garnish top of dip with remaining sliced green onion and surround with chips, cracker or veggies before serving.
Cook's Notes: Okay to substitute reduced fat sour cream and cream cheese. May also substitute cocktail sauce for the picante.
Variation: To make as a layered dip, cream together the cream cheese and sour cream. Mix in a package of dry Italian dressing mix. To mold, spray a bowl with non-stick spray and add a sheet of plastic wrap. Spoon dip into bowl and wrap plastic wrap over the top. Refrigerate several hours or overnight. Unwrap top, invert onto a serving platter, carefully remove plastic wrap. Mix together the shrimp and picante sauce. Spoon shrimp mixture on top of the cream cheese and sprinkle the sliced green onion all over the top. Serve with crackers, chips or vegetables.
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©Deep South Dish
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