Mexican Shrimp and Olive Dip
Ingredients
| 1/2 lb medium shrimp, peeled and deveined | ||
| 2 tsp butter | ||
| 1/2 lb cream cheese, softened | ||
| 1/3 cup sour cream | ||
| 1 tsp garlic powder | ||
| 1 tsp cumin | ||
| 1/2 cup red bell pepper, minced | ||
| 1/3 cup scallions, minced, white and green parts | ||
| 1/3 cup ripe pitted black olives | ||
| 1/3 cup queso fresco, queso blanco or fetta cheese crumbled | ||
| 1 tbs fresh cilantro leaves, chopped | ||
| tortilla chips or toasted baguette slices | ||
| 1 jalapeno pepper, minced with seeds | ||
| Additional shrimp, for garnish | ||
| Lemon slices for garnish | ||
| fresh chopped parsley for garnish |
- Rinse the shrimp and pat dry.
- In a medium skillet melt butter over over medium heat. Add the shrimp and cook and stir for 3-4 minutes.
- Chop the shrimp and add to a large bowl, then add remaining ingredients and mix until well combined.
- Add the dip to a serving bowl and garnish with additional shrimp parsley, and lemon slices if desired.
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