Touch Of Texas Dip(sallye) Recipe

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TOUCH OF TEXAS DIP(SALLYE)

sallye bates

By
@grandedame

This recipe vaguely follows one I found in HEB's magazine. It has my own personal notes & additions.

I think you will find it quite good.


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Comments:

Serves:

yields about 12 servings

Prep:

10 Min

Method:

No-Cook or Other

Ingredients

12 to 16 oz
frozen cooked peeled deveined shrimp (1 pkg)
8 oz
cream cheese, softened
1 can(s)
sliced pickled jalapenos (5-8 oz)
1 small
onion (or 1/2 medium)
1/2 c
shiner bock beer (or other brand bock)
1/2 to 1 tsp
creole seasoning (link in comment below)

Directions Step-By-Step

1
PREPARATION:

Thaw shrimp in colander and allow to drain. You can run cool water over it to hasten defrosting.

Remove tails from shrimp if necessary.

Set cream cheese out to soften.

Peel onion and cut into quarters.

Drain juice from jalapenos.
2
Place onions and jalapenos into food processor and pulse until finely minced.

Add the shrimp, cream cheese and seasoning to the onion mixture and continue pulsing while drizzling the beer into the food processor.

Continue processing until smooth and well blended.
3
Pour into covered container and refrigerate for at least an hour before serving.

About this Recipe

Main Ingredient: Dairy
Regional Style: Southwestern
Other Tag: Quick & Easy