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Tex Mex Shrimp Dip

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Apologies for the hiatus!  In cooking related news, I have been super busy baking cheesecakes this past couple of weeks for the Kraft Philadelphia Cheesecake of the year contest.  Check out my resulting cakes, and the recipe links, on my facebook page. Most of this dip was destined for the freezer, in anticipation of company coming next week.  I made this version with shrimp, but if you wish to make it vegetarian, you could always swap in some black beans or just go with the veggies. TexMexShrimpDip2_zpsd1995c46

  • 8 ounces cream cheese
  • 1/4 cup light mayonnaise
  • 1/4 cup sour cream
  • 1/2 tsp tex mex seasoning
  • 1/2 tsp lime juice
  • 1 clove garlic, minced
  • 1 tomato, seeded and chopped small
  • 1/2 cup chopped yellow pepper
  • 1/4 cup chopped purple onion
  • 1 tbsp minced fresh cilantro
  • 1 cup chopped cooked shrimp
  • 1 cup shredded cheddar
  • salt to taste
  • hot sauce of choosing, adjust to desired heat level

Preheat oven to 350 degrees.  Use your mixer or stick blender to mix cream cheese, mayo and sour cream.  Add remaining ingredients and season to taste.  Place in oven proof dish, and bake for 25 minutes or so, until bubbly.  Serve with crackers, tortilla chips, bread or even more veggies.


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