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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Southwestern Shrimp and Corn Dip Recipe

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This recipe for Southwestern Shrimp and Corn Dip is from The Cookbook of Elizabeth Ann O'Farrell Zeller, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 lb Velveeta
1/2 lb cooked, deveined shrimp
1 c shredded colby and monterey jack cheese
1 can (8 1/2 oz) whole kernel corn, drained
1/2 c chopped green onions (tops only)
2 T chopped pickled jalepeno peppers
2 T chopped fresh cilantro
1 t chili powder
Juice of 1/2 lime
1/4 c sour cream
Directions:
Directions:
Place Velveeta in a medium nonstick saucepan; cook on low heat 7-8 minutes or until Velveeta is melted, stirring frequently. Add all remaining ingrediants except sour cream. Cook 3-4 minutes or until thoroughly heated, stirring frequently. Remove from heat. Stir in sour cream. Serve immediately with assorted crackers or your favorite chips. Makes 4 cups.

 

 

 

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