Mexican Shrimp and Olive Dip


  • 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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