TOUCH OF TEXAS DIP(SALLYE)

★★★★★ 1 Review
grandedame avatar
By sallye bates
from Austin, TX

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.

serves yields about 12 servings
prep time 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
    sliced pickled jalapenos (5-8 oz)
  • 1 sm
    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)
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How To Make

  • 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.
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