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Creamy Shrimp and Banana Pepper Dip

Creamy Shrimp and Banana Pepper Dip recipe
photo by:kraft
Sweet banana peppers lend a slightly tangy flavor to this creamy shrimp dip. Sprinkle with chopped green onions and serve with tortilla chips.
30 min
38 min
3-3/4 cups or 30 servings, 2 Tbsp. each
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What You Need

large  banana peppers, roasted, peeled, seeded and divided
 green onions, chopped, divided
lb.  cooked cleaned shrimp, chopped
cup  corn, frozen, thawed
cup  KRAFT Mexican Style Finely Shredded Four Cheese
cup  guajillo salsa
oz.  PHILADELPHIA Cream Cheese, softened

Make It

CHOP 3 banana peppers; place in medium bowl. Reserve 2 Tbsp. onions. Add remaining onions to peppers with shrimp, corn and shredded cheese; mix lightly. Set aside.

BLEND salsa and cream cheese in blender until smooth; pour into medium saucepan. Cook on medium heat 3 min. or until cream cheese is melted, stirring constantly. Add shrimp mixture; cook and stir 5 min. or until heated through. Pour into 9-inch pie plate.

SLICE remaining pepper; place over dip. Sprinkle with reserved onions. Serve with tortilla chips.

Kraft Kitchens Tips

How to Roast, Peel and Seed Banana Peppers
Peppers can be roasted on the stovetop directly over the flame, turning occasionally, until evenly blackened. Place in resealable plastic bag; seal bag. Let stand 10 min. Remove peppers from bag. Peel away blackened skins with small knife; discard skins. Make a vertical cut in each pepper; remove and discard seeds.
Substitute RITZ Toasted Chips for the corn chips.
If guajillo salsa is not available, use your favorite red salsa.
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