This recipe started out as an enchilada casserole recipe, but I decided it would be better as a baked dip. I also originally intended it for Beltane, but I think it would also be excellent for your Midsummer celebration.
Baked Shrimp Dip
1 cup shredded Monterey Jack cheese (or a combination of Jack and Cheddar), plus 1/3 cup for the top
8 oz cream cheese, softened
1 1/2 cups sour cream
1 cup cooked, peeled and deveined shrimp, cut into small pieces
1 small can chopped green chiles
1/3 cup chopped green or red onion
2 cloves garlic, minced fine
salt and pepper to taste
1 tsp ground cumin
1 can green chile enchilada sauce (optional)
1/4 cup chopped fresh cilantro
corn tortilla chips (I like to use blue corn, but any kind will do)
In a medium bowl, gently combine all the ingredients except the enchilada sauce and extra cheese. Place dip in a small baking dish that has been sprayed with nonstick cooking spray. Spread the dip into the baking dish.
Bake dip at 350 F until it starts to bubble. Top with the enchilada sauce (if using), and the rest of the cheese. Bake until the cheese is golden and bubbly. Serve with tortilla chips. Serve with some sangria or a margarita or two as well!
2 comments:
Omg... This sounds SO good, I can't wait for payday so I can try it out! ^-^
If you try it, please let me know how it turns out. The recipe is still being developed and you might have to tweak it a bit. I hate mayonnaise, but the recipe might need some, for example. If you tweak it,let me know! :)
Post a Comment