"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Southwestern Shrimp and Corn Dip Recipe

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This recipe for Southwestern Shrimp and Corn Dip, by , is from The Cookbook of Elizabeth Ann O'Farrell Zeller, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elizabeth Zeller
Added: Wednesday, January 24, 2007

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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