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Green Chili Buffalo Shrimp Dip

Author Emily Weeks, RDN, LD

Ingredients

  • 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

Instructions

  1. Heat a large skillet over medium heat. Add the olive oil and diced shrimp. Cook until shrimp are pink and no longer translucent. 

  2. 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. 

  3. Stir in the diced tomatoes, remove from heat. Serve immediately with tortilla chips.