Move over buffalo wings, this hot and cheesy shrimp dip will have everyone going back for more!
Superbowl Sunday is just a few days away! I have tons of skinny appetizer recipes you can make, but I wanted to add one more, because quite honestly, what's football without the buffalo dip!
This was inspired by my Buffalo Chicken Dip, I wanted to try a shrimp version topped with melted cheese, and we loved how it turned out!
Serve this with crudites to keep it light; celery and carrot sticks are the perfect vessel for scooping up the buffalo goodness! You can even add some baked chips to the table, baked pita chips work great. I minced some of the celery leaf for garnish for a little color. Enjoy!
***I made this a second time without the yogurt and I found I liked it better (less liquid), so I am removing the 1/2 cup of yogurt in the recipe below.
Hot and Spicy Buffalo Shrimp Dip
Servings: 9 • Serving Size: 1/3 cup • Old Points: 3 pts • Points+: 3 pts
Calories: 120 • Fat: 7 g • Carbs: 2 g • Fiber: 0 g • Protein: 13 g • Sugar: 0.9 g
Sodium: 672 mg
- cooking spray (I used my Misto)
- 4 oz reduced fat cream cheese, softened
- 1/2 cup reduced fat sour cream
- 1/2 cup Franks hot sauce (or whatever hot sauce you like)
- 1 tsp white wine vinegar
- 2 cups (12.5 oz) cooked peeled large shrimp, diced
- 3/4 cup reduced fat Sargento Mexican blend
Preheat oven to 375°. Lightly spray an 8 x 8 or 9 x 9 baking dish, or even a pie dish with cooking spray.
Combine the first 4 ingredients together and 1/4 cup of the cheese; mix until smooth. Add the shrimp; mix well and put in a small oven safe dish.
Bake in the oven until hot, about 20-25 minutes.
Remove from oven and top with remaining cheese, bake until melted, about 4-5 minutes.
Makes about 3 cups.