Hot Chipotle Shrimp Corn Dip
A warm and gooey hot chipotle shrimp and corn dip that’ll have the guests going nuts! This warm and cozy appetizer is perfect for the big game, New Year's Eve, and pretty much any party!
Servings: 10 -12 servings
Ingredients
- 1 lb. of cooked shrimp tails removed and chopped
- 1 tablespoon olive oil
- 1 cup onions minced
- 6 cloves of garlic minced
- 1 lb. of frozen corn defrosted
- 2 chipotle peppers in adobo sauce roughly chopped (plus 3-5 tablespoons of adobo sauce)
- 1 4-ounce can of chopped green chilies
- ½ cup EACH: mayo sour cream, AND chopped green onions (white part only)
- 1 8-ounce brick of cream cheese
- 2 tablespoons EACH: hot sauce AND lime juice
- ¾ teaspoon of salt
- 8 ounces of Queso Oaxaca shredded (see post for substitutes)
Instructions
- PREP: Heat the olive oil in a large skillet over medium-high heat. Add the minced onion, green onions, and the garlic and sauté for 4-5 minutes or until the onions soften season with a small pinch of salt. Remove from the heat source and set skillet aside. Preheat the oven to 325ºF.
- MIX: In a medium bowl, mix together the mayo, sour cream and cream cheese using a wooden spoon or spatula until it forms a somewhat smooth mixture. Then add the minced onion mixture, chopped shrimp, defrosted corn, chopped chipotle pepper, adobo sauce, green chilies, hot sauce, ¾ teaspoon salt, lime juice and half of the shredded cheese.
- BAKE: Spray a 9x9 baking dish with cooking spray and transfer the dip to the dish. Top with remaining shredded Oaxaca cheese and bake for 30 minutes or until bubbly and golden on top. Top with chopped parsley or the greens of scallion and serve warm from the oven with tortilla chips.
