Shrimp and Olive Dip

This Mexican-inspired dip will be the life of any party. Best of all, you can make this dip ahead of time and store it in the fridge for up to 24 hours.

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  • Makes: 12 servings
  • Serving Size: 1/4 cup dip
  • Makes: 3 cups dip
  • Prep: 25 mins
  • Chill: 1 hr to 24 hrs

Shrimp and Olive Dip

Directions

  1. Thaw shrimp, if frozen. Peel and devein shrimp. Rinse shrimp; pat dry. In a medium skillet melt butter over medium heat. Add shrimp; cook and stir 3 to 4 minutes or until opaque. Chop shrimp.
  2. In a large bowl beat cream cheese spread, sour cream, garlic salt, and cumin with a mixer on medium until combined. Beat in sweet pepper, green onions, olives, and half of the cheese and cilantro on low just until combined. Stir in shrimp.
  3. Transfer dip to a serving bowl. Cover and chill 1 to 24 hours. If necessary, stir before serving. Top with remaining cheese and cilantro. Serve with cucumber, chips, or baguette slices.
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Nutrition Facts (Shrimp and Olive Dip)

  • Per serving:
  • 84 kcal ,
  • 6 g fat
  • (3 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 46 mg chol. ,
  • 208 mg sodium ,
  • 3 g carb. ,
  • 0 g fiber ,
  • 2 g sugar ,
  • 5 g pro.
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