Chili Shrimp Dip
This Chili Shrimp Dip is quick and easy to put together and tastes wonderful. Serve with Frito corn chips.
Servings: 6
Calories: 87kcal
Ingredients
- 6 oz frozen cooked and cleaned x-small shrimp
- 1 cup small curd cottage cheese
- 5 tablespoons chili sauce or taco sauce
- 1/4 cup sweet onion minced
- 2 teaspoons lemon juice freshly squeezed
- 2 tablespoons heavy whipping cream as needed
Instructions
- Gather the ingredients so that you have everything close at hand on the counter or table.
- Place the extra-small shrimp in a glass bowl, and heat in microwave to defrost.
- Squeeze the juice from one lemon.
- Mince the sweet onion using a Chef's knife and cutting board. (I've also used 2 tablespoons dried minced onion for this dip with good results.)
Prepare the Shrimp Dip
- Using a medium bowl, combine the extra-small shrimp, small curd cottage cheese, and minced sweet onion. Mix together until combined.
- Stir in the chili sauce and freshly squeezed lemon with a rubber spatula or large spoon. Mix to incorporate.
- Cover and chill for 2-3 hours to allow the flavors to meld.
- Before serving, mix in 1-2 tablespoons of whipping cream to achieve desired dipping consistency. Transfer the dip to a pretty serving bowl. Garnish with fresh herbs, if desired.
- Serve cold with Frito Corn Chips Or Frito Scoops. This dip will make approximately 2 cups and will serve 4-6 people.
Nutrition
Calories: 87kcal | Carbohydrates: 6g | Protein: 9g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 43mg | Sodium: 1011mg | Potassium: 98mg | Fiber: 1g | Sugar: 4g | Vitamin A: 140IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 0.1mg
