Saturday, December 5, 2009

Baked Shrimp Dip

This recipe started out as an enchilada recipe, but I decided it would be better as a baked dip, served with corn tortilla chips. The corn is a representation of the Corn Mother (fertility), and the recipe also includes garlic, onions, and chiles, all spicy foods that increase passion. Perfect for Beltain!

1 cup shredded Monterey Jack cheese (or a combination of Jack and Cheddar), plus 1/3 cup for the top
8 oz cream cheese, softened
1 1/2 cups sour cream
1 cup cooked, peeled and deveined shrimp, cut into small pieces
1 small can chopped green chiles
1/3 cup chopped green or red onion
2 cloves garlic, minced fine
salt and pepper to taste
1 tsp ground cumin
1 can green chile enchilada sauce (optional)
1/4 cup chopped fresh cilantro

corn tortilla chips (I like to use blue corn, but any kind will do)

In a medium bowl, gently combine all the ingredients except the enchilada sauce and extra cheese. Place dip in a small baking dish that has been sprayed with nonstick cooking spray. Spread the dip into the baking dish.

Bake dip at 350 F until it starts to bubble. Top with the enchilada sauce (if using), and the rest of the cheese. Bake until the cheese is golden and bubbly. Serve with tortilla chips. Serve with some sangria or a margarita or two as well!

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