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Appetizers

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.
time
prep:
30 min
total:
38 min
servings
total:
3-3/4 cups or 30 servings, 2 Tbsp. each
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What You Need

4
large  banana peppers, roasted, peeled, seeded and divided
3
 green onions, chopped, divided
1/2
lb.  cooked cleaned shrimp, chopped
1
cup  corn, frozen, thawed
1
cup  KRAFT Mexican Style Finely Shredded Four Cheese
1
cup  guajillo salsa
3
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
Substitute RITZ Toasted Chips for the corn chips.
Substitute
If guajillo salsa is not available, use your favorite red salsa.
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