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Hot Creole Shrimp Dip

This Creole shrimp dip has become a family favorite and I can guarantee no leftovers! I ran across a version of this hot dip recipe that called for crawfish, and it sounded delicious. We don't have a lot of crawfish available in my area and I'm a big fan of shrimp, so I used that instead. —Jill Burwell, Renton, Washington
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 cups

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

Directions

  • In a Dutch oven, melt butter over medium heat. Add green onions and green pepper; cook and stir until tender, 3-4 minutes. Add shrimp, pimientos, garlic and Creole seasoning. Cook and stir until heated through. Stir in cream cheese until melted; sprinkle with parsley. Serve with baguette slices or crackers.

Hot Shrimp Dip Tips

How do I make this hot dip spicy?

Increase the heat by adding your favorite hot sauce and a little bit of acidity with a squeeze of fresh lemon juice.

What else can I use Creole seasoning on?

Creole seasoning is a blend of pepper, garlic powder, onion powder and dried herbs. It goes great on meats, seafood and fish dishes. We love it in this recipe for Gulf Coast Jambalaya Rice or for adding a boost of flavor to Spicy Roasted Sausage, Potatoes and Peppers.
Nutrition Facts
.25 cup: 136 calories, 11g fat (7g saturated fat), 73mg cholesterol, 217mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 7g protein.

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