Chipotle Dip With Baby Shrimp
- Ready In:
- 15mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 2 green onions, chopped
- 4.92-7.39 ml chipotle chile (depending on your preference of heat)
- 236.59 ml mayonnaise
- 236.59 ml sour cream (or yogurt cheese)
- 4.92 ml lime juice, fresh
- lime rind, grated (optional)
- 14.79 ml ranch salad dressing (or to taste)
- 100 g baby shrimp, chopped
- 59.14 ml cilantro, chopped
directions
- Finely chop green onions.
- Wearing protective gloves, mince enough chipotles to a paste to measure 1 1/2 tablespoons.
- In a bowl whisk together all ingredients with salt to taste.
- Dip may be kept, covered and chilled, 3 days. Serve with crackers or bagel chips.
- Note: I puree the whole can and spoon tablespoonfuls of it on a plastic wrap covered plate to freeze the leftovers so they never go to waste and are easy to get at to add to any recipe.
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