Ingredients

Scale

1/2 Tablespoon olive oil
1 cup finely chopped onions (1/2 of a large or 1 medium onion)
2 – 3 cloves garlic, peeled & chopped
2 stalks celery, chopped (about 3/4 cup)
4 mini sweet peppers, chopped and seeded (or 1 bell pepper) – about 3/4 cup, chopped
1 8-oz. package Greek cream cheese (or Neufchatel)
1 cup light sour cream
1 cup shredded Jalapeno Havarti cheese (or Havarti)
1/2 cup shredded Mexican blend of cheeses
12 oz. frozen, pre-cooked, peeled shrimp
1 1/2 teaspoons salt-free creole seasoning
1/2 teaspoon Tony Chachere’s Cajun seasoning
2 teaspoons tomato powder or Louisiana hot sauce
1 – 3 Tablespoons finely chopped jalapeno or other hot pepper

Instructions

Heat the olive oil over medium heat in a medium saucepan. Add the onion, garlic, celery and peppers and saute until the onion is soft and translucent and the rest of the veggies are tender. Stir in the cream cheese, sour cream and shredded cheeses until the cheeses melt and blend together.
Meanwhile, remove the tails from the shrimp and put in a small food processor. Pulse a few times to shred the shrimp.
Add the shrimp and seasonings along with the tomato powder or hot sauce and jalapeno to the dip and stir to mix. Taste and add more hot pepper to your liking. Serve immediately – or chill and serve cold with your choice of dippers. This dip is delicious either hot and cold!

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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