CHEESY SHRIMP DIP (Adapted from Paula Deen)
1/4 cup butter
2/3 cup chopped red bell pepper
1 pound medium fresh shrimp, peeled, deveined, and coarsely chopped
1/3 cup sliced green onions
1 cup sour cream
1 cup shredded Parmesan
1 cup shredded mozzarella
1/2 cup mayonnaise
Pinch cracked black pepper
Assorted crackers, for serving
Preheat the oven to 350 degrees F. In a medium skillet, melt the butter over medium heat. Add the red bell pepper and cook for 3 minutes.
Stir in the shrimp and green onions and cook until the shrimp are pink and firm, 2 to 3 minutes.
Stir in the sour cream, cheeses, and mayonnaise.
Add the salt and pepper, to taste. Spoon the mixture into a 2-quart baking dish.
Bake until lightly browned and bubbly, 30 to 35 minutes. Serve with assorted crackers.
***Cooking note – I made this dip in advance and then heated it when ready. It came out very soupy, so I had to keep putting it back in the oven and adding 5 minutes here and there. It never really solidified, but – – – everyone thought it was delicious anyway. It truly was gobbled up and raved about. But I wasn’t happy with the consistency. Will adjust the ingredients next time to include 4 oz. cream cheese, and I probably won’t make it in advance.
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