Description
A delicious and easy-to-make hot dip featuring cream cheese, mayonnaise, sour cream, and two types of cheese, mixed with diced tomatoes with green chilies and cooked shrimp, baked until bubbly and golden.
Ingredients
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup grated Parmesan cheese, plus more for topping
- 1/2 cup shredded Monterey Jack or cheddar cheese
- 1 (10 ounce) can diced tomatoes with green chilies (Ro*Tel), drained
- 1/2 cup chopped cooked shrimp (fresh or frozen, thawed and patted dry)
- 2 tablespoons chopped fresh chives or green onions
- 1/4 teaspoon garlic powder
- Pinch of red pepper flakes (optional)
- Crackers, tortilla chips, or baguette slices for serving
Instructions
- Preheat oven to 375°F (190°C).
- In a medium bowl, beat the softened cream cheese with a hand mixer until smooth.
- Stir in the mayonnaise, sour cream, 1/2 cup Parmesan cheese, Monterey Jack or cheddar cheese, drained diced tomatoes with green chilies, chopped shrimp, chives (or green onions), garlic powder, and red pepper flakes (if using). Mix until all ingredients are well combined.
- Spoon the mixture into a small baking dish (e.g., 1-quart size).
- Sprinkle a little extra Parmesan cheese on top, if desired.
- Bake for 20-25 minutes, or until bubbly and heated through, and the top is lightly golden.
- Serve hot with crackers, tortilla chips, or sliced baguette.
Notes
- Ensure the cream cheese is fully softened for smooth mixing.
- Drain the diced tomatoes with green chilies well to prevent the dip from becoming too watery.
- The red pepper flakes are optional but add a nice subtle kick.