touch of texas dip(sallye)

Name: TOUCH OF TEXAS DIP(SALLYE)
Prep time: 10 min
Cuisine: Southwestern
Ingredients: 12 to 16 ounce(s) frozen cooked peeled deveined shrimp (1 pkg); 8 ounce(s) cream cheese, softened; 1 can(s) sliced pickled jalapenos (5-8 oz); 1 small onion (or 1/2 medium); 1/2 cup(s) shiner bock beer (or other brand bock); 1/2 to 1 teaspoon(s) creole seasoning (link in comment below)

(1 RATING)

67 Pinches

sallye bates

Austin, TX

Updated on Jul 5, 2013

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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prep time 10 Min

cook time

method No-Cook or Other

yield yields about 12 servings

Ingredients

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

How To Make touch of texas dip(sallye)

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.

Step 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.
Step 3

Pour into covered container and refrigerate for at least an hour before serving.
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