Hot and Spicy Buffalo Shrimp Dip

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.

Did you make this recipe?

Hot and Spicy Buffalo Shrimp Dip

Ingredients:

  • 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

Directions:

  1. Preheat oven to 375°.
  2. Lightly spray an 8 x 8 or 9 x 9 baking dish, or even a pie dish with cooking spray.
  3. Combine the first 4 ingredients together and 1/4 cup of the cheese; mix until smooth.
  4. Add the shrimp; mix well and put in a small oven safe dish.
  5. Bake in the oven until hot, about 20-25 minutes.
  6. Remove from oven and top with remaining cheese, bake until melted, about 4-5 minutes.

Makes about 3 cups.

Nutrition Information

Yield: 9 servings , Serving Size: 1/3 cup

  • Amount Per Serving:
  • Freestyle Points: 2
  • Points +: 3
  • Calories: 120 calories
  • Total Fat: 7g
  • Saturated Fat: g
  • Cholesterol: mg
  • Sodium: 672mg
  • Carbohydrates: 2g
  • Fiber: 0g
  • Sugar: 0.9g
  • Protein: 13g
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