HOT CREOLE SHRIMP DIP

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Hot Creole Shrimp Dip image

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

Provided by @MakeItYours

Number Of Ingredients 10

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

Steps:

  • 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.

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