Saturday, September 21, 2013

Spicy Creole Shrimp Dip

I just created another wonderful dip for football! Yes...this dip is delicious...I was in the process of cooking breakfast as I made this dip, and once it came out the oven, I stopped all other activities.

This Spicy Creole Shrimp Dip, requires your complete focus as you eat every shrimpy, cheesy, bite! 

As I mentioned in the past, excellent ingredients are the key to great dip!

I used Hellmann's/Best Foods Mayonnaise, Philadelphia Cream Cheese, shallots, jalapenos, bell peppers, lots of jack and sharp cheddar cheeses and celery. 

I sauteed all my fresh veggies in a little bit of olive oil, and of course plenty of spices.

Don't forget to dice your shrimp into 2-3 pieces. I also reserved 3 shrimp and left the tail on them for a garnish! 

It's beautiful. Remember the shrimp will finish cooking as we bake the dip.

After about 20 minutes of bake time and a few minutes under the broiler, this dip is ready to eat!

Serve the dip with crackers or on some toasted bread. I served the dip with ciabatta bread, lightly toasted it.

I promise you, if you love shrimp and football, this is the perfect dip for you! It's spicy, creamy, and cheesy...all the qualities required for good dip!

It's not polite to talk with my mouth I must stop talking, and start eating!

Spicy Creole Shrimp Dip

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4


1 lb. large shrimp, peeled, deveined
1/4 cup Hellmann's Mayonnaise
4 ounces Philadelphia Cream Cheese, room temperature
3/4 cups jack cheese, grated
3/4 cups sharp cheese, grated
1 stalk celery, diced
1 shallot, diced
1/2 bell pepper, diced
1 clove garlic, minced
1 jalapeno, seeded, chopped
1 teaspoon black pepper
1 teaspoon creole seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
pinch of cayenne pepper
extra virgin olive oil


Preheat oven to 375 degrees.

Mix seasoning blend together and set aside. Reserve 1 teaspoon of seasoning blend for the vegetables.

Peel, devein, rinse and pat dry shrimp. Leave tails on 3 shrimp if desired for garnish. Chop remaining shrimp into 3 pieces, season shrimp with about 2 tablespoons of olive oil and the seasoning blend, mix well and set aside.

In a pan over medium heat, add about 2 tablespoons of olive oil. Add vegetables and saute for about 5 minutes, season with 1 teaspoon of seasoning blend, mix well.  Add garlic and cook 1 minute more. Add shrimp and cook for about 3 minutes only. Remove from heat and place mixture in a large bowl.

Add cream cheese, mayonnaise and 1 cup of cheese to shrimp mixture and stir well. Place into a greased oven proof casserole dish, top with remaining cheese and bake at 375 degrees for 20 minutes.

Top with shrimp garnish if using and broil for about 5 minutes. Remove from oven, serve with bread and crackers.


  1. This dip looks so scrumptious that I could eat the whole bowl for breakfast! Yum!

    1. Thank you Marguerite, it was so delicious...I think I may have added more than a pinch of cayenne because it was SPICY...also and leaving the ribs and seeds in the jalapeno probably didn't help! lol

  2. Oh WOW does this look sinfully good! Thank you so much for sharing it at Saturday Night Fever (except I might not be thanking you if I make this and eat it all myself)!

  3. Heyyyy Lisa! Thanks for linking this up at Saturday Night Fever!! I freaking LOVE this dip!!! Out of control (in the best way) with the cheese! Be sure to check back and see if you were featured :)

    1. Thanks Heather, I will check it out for sure...

  4. Valerie Womack says : I will be making this for New Years Eve - I have never seen a more mouth-watering dip!! Makes me want to prepare it right now. Thanks for sharing!! Sorry, I can't figure out how to make my name show up as the commentor. Love your blog!!


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I must confess I love great food. I decided to create The Creole Contessa blog after cooking and eating a great meal with my family Big Goo the hubby of almost twenty years and my lil’ Contessa Summer aka “Baby Girl." I told Big Goo and Baby Girl, it is just not fair to not share these great recipes with the world; and the Creole Contessa blog was born.

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