Mexican Cream Cheese Shrimp Dip Recipes

MEXICAN CREAM CHEESE SHRIMP DIP

Steps:

• Combine cooked shrimp, red onion, cucumber, tomatoes, cilantro and jalapeno in a mixing bowl. Toss to combine.
• In a separate bowl, whisk together lime, tomato juice, ketchup, hot sauce and Kosher salt.
• Pour tomato mixture over fresh veggies, toss gently to combine.
• Cover and refrigerate for 1-24 hours.
• Toss to refresh when ready to serve. Drain excess liquid.
• Spoon on top of softened cream cheese.
• Top with freshly chopped avocado and scallions and serve with saltine crackers and/or tortilla chips.
• If you've tried this recipe, come back and let us know how it was!

TANGY SHRIMP DIP

Steps:

• In a medium bowl, mix together the cream cheese, mayonnaise and sour cream until smooth. Spread into the bottom of a serving dish. Top with layers in the following order: shrimp, cocktail sauce, mozzarella cheese, green onion, green pepper, and tomato. Cover and refrigerate for 1 hour before serving.

MEXICAN CREAM CHEESE DIP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine salsa, spinach, cream cheese, 1 cup Cheddar cheese, and Mexican seasoning in a large bowl. Spread into an oven-safe dish. Sprinkle with remaining Cheddar cheese.
• Bake, uncovered, in the preheated oven until heated through and cheese is melted, 20 to 25 minutes.

CAMARONES CON CREMA (MEXICAN SHRIMP IN CREAM)

Steps:

• Melt butter in a skillet over medium-high heat. Place bell peppers, onion, and garlic in the butter and saute until tender and onion is translucent, 5 to 7 minutes. Remove and set aside. Save pan and juices and keep warm.
• Combine broth and green chiles in a separate pan and bring to a simmer. Turn off heat and add cream cheese, stirring slowly until incorporated. Add Mexican crema, chile de arbol, cumin, and oregano. Stir again. Add peppers, onion, and garlic; stir to incorporate. Remove from heat.
• Heat reserved pan with juices over medium-high heat. Cook shrimp until they are bright pink on the outside and the meat is opaque, 1 to 2 minutes per side. Stir shrimp into cream mixture and serve.

SHRIMP DIP WITH CREAM CHEESE

Steps:

• In a small bowl, beat the cream cheese, lemon juice, Worcestershire sauce, salt and pepper until smooth. Fold in shrimp and onion. Refrigerate until serving. Serve with crackers.

MEXICAN SHRIMP DIP

Steps:

• In a large bowl, combine the first nine ingredients. Spread into a 9-in. pie plate; top with shrimp. Chill until serving. Serve with tortilla chips.

LAYERED SHRIMP DIP

Steps:

• In a small bowl, combine cream cheese and 3 tablespoons salsa; spread into an ungreased 9-in. pie plate. Combine cocktail sauce and remaining salsa; spread over cream cheese. , Arrange shrimp evenly over top. Sprinkle with olives. Combine cheeses; sprinkle over top. Add onions. Chill. Serve with tortilla chips.

SPICY MEXICAN CREAM CHEESE DIP

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Combine corn, cream cheese, Mexican-blend cheese, and jalapeno peppers in a bowl; mix until thoroughly combined. Transfer to the prepared baking dish.
• Bake in the preheated oven for 20 minutes.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and chop when cool enough to handle.
• Remove dip from the oven. Top with chopped bacon and shredded Parmesan cheese. Return to the oven and bake until cheese has melted, about 10 more minutes.

MEXICAN DIP (COPYCAT FROM PHILADELPHIA CREAM CHEESE)

Steps:

• COMBINE first 4 ingredients in medium microwaveable bowl.
• MICROWAVE on HIGH 4 minute or until VELVEETA and cream cheese are melted and mixture is well blended, stirring every 2 minute.
• STIR in tomatoes. Serve warm with tortilla chips.
• My Note:.
• VARIATION: Prepare using 2% Milk VELVEETA and PHILADELPHIA Neufchatel Cheese.
• SPECIAL EXTRA: Stir 2 tablespoons chopped fresh cilantro and 1/2 teaspoons ground red pepper (cayenne) into VELVEETA mixture before microwaving as directed.
• SERVING SUGGESTION: To serve with warm tortilla chips, place chips in slow cooker set on LOW. Not only will this heat the chips, but the smell of the warm chips will make you and your guests think you are dining at your favorite Mexican restaurant.

SPICY CREAM CHEESE AND SHRIMP DIP

Steps:

• Whip softened cream cheese in a food processor for approximately 2 minutes, or until fluffy and no lumps are present.
• Add salsa and cilantro leaves.
• Blend again for approximately 1 minute, until mixture is an even color.
• Add shrimp and mix only long enough to incorporate into mixture (over mixing will cause shrimp to break up into small pieces).
• Transfer mixture to glass bowl or serving dish and refrigerate for approximately one hour.
• Garnish with a few cilantro leaves.
• Serve chilled with corn chips.

SHRIMP CREAM CHEESE DIP

Steps:

• Place block of cream cheese (softened to room temp. for easier dipping) in nice dish with sloped sides to hold exess sauce.
• Top block with chili sauce allowing to run down sides.
• Sprinkle shrimp on top.
• Top with a little parsley for color.
• Serve with sturdy tortilla chips.