It was November. I made this awesome dip for the LSU game. I even took pictures of it to share with y’all.
Then life happened. Seriously, where did the past 2 months go?
I was looking through my pictures yesterday and found the old picture I had taken, and decided to go on and put this up. I know Mardi Gras is right around the corner, and this would be perfect for a cajun-themed party!
Creamy Cajun Shrimp Dip
1/4 cup butter
1 cup green onions, diced
1 green bell pepper, diced
1/2 white onion, diced
3 stalks celery, diced
2 cloves garlic, minced
1 small (4oz) jar diced pimento
1 tbsp. Tony Chachere’s Seasoning
1 tsp. cayenne pepper (more or less for heat)
1 block (8oz.) cream cheese, room temperature
1 cup Light mayonnaise
1 lb. shrimp, steamed in cajun seasoning (most grocery stores will do this for you at no extra charge) – peeled, deveined, and diced small
Baguette Loaf, cut into 3/4″ pieces
In a pan over medium heat, melt the butter and add the green onions, bell pepper, celery, and pimento. Cook until peppers/onions are just starting to look translucent, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Season mixture with Tony’s and Cayenne.
In a large bowl, combine cream cheese and mayo. Add in onion/pepper mixture and shrimp.
Spread this mixture in a greased casserole dish and cook at 350 degrees for 30 minutes, until mixture starts to bubble and slightly brown on top. Serve with toasted baguette pieces.
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