Thank you Rio Luna Organic Peppers for sponsoring this post. Rio Luna Organic Peppers are certified organic, non-GMO, fat free, cholesterol free, low calorie and Kosher. For flavorful and spicy recipe ideas follow Rio Luna on Facebook and Instagram.
The perfect game day appetizer, this Buffalo Shrimp Dip has three types of cheese, green chilies, and a kick of hot sauce. Melted cheese pairs perfectly with tortilla chips!
Well we’re finally here– the big game is this weekend! I can’t believe it’s already February. January went by in a blur, with us moving into a new house and trying to get everything unpacked and organized (while balancing a newborn!).
If you’re hosting a watch party this weekend, look no further for your new favorite appetizer. This Green Chili Buffalo Shrimp dip is perfect for serving to a crowd (or just you and a friend, honestly!).
First, you’ll dice up some raw shrimp and sautee in olive oil until they’re cooked through. Then you’ll add a four ounce can of my favorite green chilies – from Rio Luna! They’re great for adding a kick of spice to any meal or recipe.
Did you know that Rio Luna peppers are the highest quality organic peppers you can buy, and that they’re used by professional chefs? Pretty neat! You can visit this link to get coupons to purchase Rio Luna peppers at Kroger or Whole Foods.
After you add the green chilies, you’ll add cream cheese, milk, cheddar and Monterrey cheese. After these melt together, you’ll add some diced tomatoes and Frank’s red hot sauce, which adds the buffalo flavor.
I served this dip with homemade corn tortilla chips! Simply preheat your oven to 350, dust the corn tortilla triangles with olive oil and salt, and bake for 12 minutes until crispy. You can also just buy pre-made tortilla chips to make your life easier.
Here’s the recipe for Green Chili Buffalo Shrimp Dip:
Green Chili Buffalo Shrimp Dip
- 1 Tbsp olive oil
- 16 oz shrimp, peeled and deveined, diced into small chunks
- 4 oz Rio Luna Diced Green Chilies
- 8 oz cream cheese softened
- 1/2 cup milk
- 3 Tbsp cayenne pepper sauce I use Frank’s Red Hot Sauce
- 1 cup cheddar cheese shredded
- 1 cup Monterrey cheese shredded
- 1/2 cup diced tomatoes
- tortilla chips to dip
- Italian parsley, to garnish
Heat a large skillet over medium heat. Add the olive oil and diced shrimp. Cook until shrimp are pink and no longer translucent.
Add the green chilies, cream cheese and milk. Stir to combine. Add the pepper sauce, cheddar and Monterrey cheese. Stir until all the cheese is melted and smooth.
Stir in the diced tomatoes, remove from heat. Serve immediately with tortilla chips.