Sweet banana peppers lend a slightly tangy flavor to this creamy shrimp dip. Sprinkle with chopped green onions and serve with tortilla chips.
What You Need
Original recipe yields 30 servings
4 large banana pepper s, roasted, peeled, seeded and divided
3 green onions, chopped, divided
1/2 lb. cooked cleaned medium shrimp, chopped
1 cup frozen corn, thawed
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
1 cup guajillo salsa
3 oz. PHILADELPHIA Cream Cheese, softened
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Let's Make It
Chop 3 banana peppers; place in medium bowl. Reserve 2 Tbsp. onions. Add remaining onions to peppers along with the shrimp, corn and shredded cheese; mix lightly.
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 serving dish.
Slice remaining pepper; place over dip. Sprinkle with reserved onions.
How to Roast, Peel and Seed Banana Peppers
Peppers can be roasted on the stove top directly over the flame until blackened, turning occasionally. 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.
Serve with tortilla chips.
Substitute your favorite red salsa for the guajillo salsa.
Calories From Fat
% Daily Value*
Total Fat 2.5g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 3g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
30 servings, 2 Tbsp. each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.