Warm Creamy Shrimp Dip

Name: Warm Creamy Shrimp Dip
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 12 servings
Cuisine: American
Ingredients: 16 oz cream cheese, softened; 14 oz crushed tomatoes; 1 tsp garlic powder; 1/2 cup banana peppers, chopped; 2 tbsp banana pepper brine; 2 cans canned tiny shrimp, drained

A vintage holiday party dip featuring tender tiny shrimp, cream cheese, crushed tomatoes, and tangy banana peppers cooked gently over a double boiler.

25 minEasyServes 12180 cal/serving

AmericanAppetizerStovetopPescatarianGluten-FreeNut-FreeEgg-FreeSoy-Free

Ingredients

16 oz cream cheese, softened
14 oz crushed tomatoes
1 tsp garlic powder
1/2 cup banana peppers, chopped
2 tbsp banana pepper brine
2 cans canned tiny shrimp, drained

Instructions

1

Fill a medium saucepan with 1 inch of water and bring to a gentle simmer over medium-low heat.
2

Set a heatproof bowl over the saucepan to construct a double boiler.
3

Add 16 oz softened cream cheese to the bowl and stir occasionally until fully melted and smooth.
4

Stir in 14 oz crushed tomatoes, 1 tsp garlic powder, 1/2 cup chopped banana peppers, and 2 tbsp banana pepper brine until completely blended.
5

Fold in 2 cans drained canned tiny shrimp and heat for 3 to 5 minutes until thoroughly warm.
6

Verify the shrimp mixture reaches an internal temperature of at least 145 degrees F before serving warm.

Questions

Can I make Warm Creamy Shrimp Dip dairy-free?

Yes. The dairy in this entry is 16 oz cream cheese, softened. Swap the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

How long does Warm Creamy Shrimp Dip keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat gently on the stovetop.

Can I halve or double Warm Creamy Shrimp Dip?

Yes. As written it serves 12. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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