Monday, January 31, 2011

Picante Shrimp Dip

Cream Cheese and Sour Cream Dip with Shrimp and Picante Sauce
A cold dip made with a seasoned cream cheese and sour cream base, with picante sauce and boiled shrimp. Mix everything together, or prepare the base and top with the shrimp and sauce.

Picante Shrimp Dip

This 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 my receiving a sample of Pace Picante Sauce to try.

I promise you will love this addition to your appetizer menu, for football 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, keeping in mind of course, the sodium in the canned products.

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!

You can mix everything together and serve that way, as pictured at the top of the page, or for a bit of a flavor difference and a fancier presentation, instead of mixing everything together, make this dip layered.

Prepare the base by mixing together the cream cheese, sour cream, dry Italian dressing mix and Cajun seasoning together.

Mix until well blended.

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.

Remove the plastic wrap.

Mix the picante sauce and shrimp together and pour over the top. I used chopped leftover shrimp, but if you use the small, canned shrimp, the shrimp will be a bit more distinguishable.

Garnish with sliced green onion and surround with crackers, veggies or chips.

Picante Shrimp Dip, Molded and Layered

For more of my favorite dip recipes, visit my page on Pinterest!

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Posted by on January 31, 2011
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