Shrimp and Corn Remoulade Dip
 
 
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Ingredients
  • 1 (8-Ounce) package Cream Cheese, softened
  • ½ cup Mayo
  • ¼ cup Sour Cream
  • ¼ cup Creole or Dijon mustard
  • 2 tablespoons ketchup
  • 1 tablespoon pickle relish
  • ½ lemon juiced (2 tablespoons)
  • 1 tablespoon minced Italian Parsley
  • ½ teaspoon Sweet Paprika
  • ¼ teaspoon garlic powder
  • ¼ - ½ teaspoon cayenne pepper (depending on how much "kick" you want)
  • 2 cups shredded Pepper-Jack cheese (8 ounces)
  • 1 cup shredded Cheddar cheese (4 ounces)
  • 1 bunch green onions, sliced
  • ½ cup red bell pepper, diced
  • 2 (15 ounce) cans Corn, drained (or equal amount frozen or fresh)
  • 1 pound Shrimp, cooked, peeled and de-veined ~ chopped
Instructions
  1. In a large bowl, mix the cream cheese, mayo, sour cream, mustard, ketchup, pickle relish, lemon juice, parsley, paprika, garlic powder and cayenne pepper. Mix well until smooth.
  2. Stir in the cheeses, green onions, red bell pepper and corn.
  3. Gently fold in chopped shrimp and mix.
  4. Transfer to your serving dish and place in the fridge for a few hours to allow the flavors to blend.
Recipe by Sunflower Supper Club at https://sunflowersupperclub.com/shrimp-and-corn-remoulade-dip/