Best Salsa Shrimp Dip Recipes

SEVEN-LAYER SHRIMP DIP WITH MANGO SALSA

Steps:

• Cream the cream cheese, sour cream, Worcestershire sauce, lemon juice, pepper, garlic together until smooth.
• Spray the springform pan with a non-stick shortening spray.
• Spread the cream cheese mixture in 9" springform.
• Layer the spread the green chiles over the cream cheese mixture.
• Next layer the mango salsa, green onions, chopped shrimp, and black olives.
• Top with shredded cheese.
• Garnish with the chopped cilantro.
• Refrigerate until ready to serve.
• Place on large plate and remove springform sides.
• Serve with corn tortilla chips.

SALSA, CREAM CHEESE, SHRIMP, MEXICAN CHEESE DIP

Steps:

• 1. Lay each cream cheese block side by side in a sealable dish. Defrost shrimp by placing in a colandar and running cool water over them till they are nearly thawed all the way through. Drain then spread over the cream cheese blocks. Spoon the salsa over the top till completely covered. Sprinkle the shreded cheese over the top of all the other ingredients, cover and keep chilled till ready to serve.
• 2. Serve on waverly cracker, ritz, or even tortilla chips. Some people like to use Pace Picante sauce, but I prefer fresh salsa, and nearly everyone that eats this treat loves it that way too.

LAYERED GUACAMOLE DIP WITH SHRIMP AND SALSA

Steps:

• To make the guacamole, mash the avocados, sour cream, and lime juice in a medium bowl with a slotted spoon or large serving fork until the mixture is chunky.
• Fold in the onion and garlic, and season generously with the salt.
• Cover tightly with plastic wrap and refrigerate until chilled, at least 2 hours, or overnight. (The guacamole can be made up to 1 day ahead -- the sour cream and lime juice keep the guacamole from discoloring.).
• After chilling the guacamole, toss the shrimp with the oil and lime juice.
• Spread the shrimp in a thick layer of about 9 inches in diameter on a rimmed serving platter.
• Spread the chilled guacamole on the shrimp, leaving a border exposed.
• Spread the salsa over the guacamole, leaving a border.
• Finally, spread the sour cream on the salsa, again leaving a border around the edges.
• Sprinkle the cilantro over the dip.
• This can be prepared up to 4 hours ahead, covered tightly with plastic wrap and refrigerated, or can be served right away.
• Serve with tortilla chips for dipping.
• *Note: Hass avocados are the small, dark avocados. They should be ripe and give a little when pressed, but if they are firm you can ripen them at home by putting them in a paper bag with a ripe banana or an apple. This will cut the ripening time in half.

SALSA SHRIMP DIP

Steps:

• Beat Neufchatel in small bowl with mixer until creamy. Gradually add salsa, beating after each addition until well blended. Stir in shrimp and vegetables until well blended.
• Refrigerate 1 hour.
• Serve with crackers.