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Artichoke & Green Chile Dip

Nick found some random dips on sale at Kroger the other day and one was an artichoke and green chile dip. It was good, but I thought I could reproduce it and maybe make it even better. I did! I served this at the party and it was snarfed down in a hurry. It’s easy and delicious!

Artichoke & Green Chile dip

1 8oz package of cream cheese, room temp
2 tsp garlic paste (or 1 clove of garlic, pasted)
1/3 cup mayo
1/3 cup sour cream
4 oz can diced green chiles, drained
1/3 cup monterey jack cheese, fine shred (I think pepper jack would be even better!)
1 4oz jar marinated artichoke hearts, drained and finely chopped
1/2 tsp dill
1/4 tsp salt
1/2 tsp dry mustard (or 1 tsp dijon)

Cream together first 4 ingredients by hand or with a mixer until smooth. Stir in remaining ingredients and let sit in fridge for at least half an hour before serving. Great with veg or crackers!

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Layered Shrimp Dip

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Layered Shrimp Dip

This is a great party dip! You can add crab to this for even more seafood goodness.
Course Appetizer
Cuisine American
Keyword party dip, seafood, shrimp dip
Prep Time 20 minutes
Servings 8
Author misangela

Equipment

  • Glass pie plate or other rimmed glass dish

Ingredients

  • 8 oz whipped cream cheese whipped makes for a lighter, more consistent dish
  • ½ Cup mayonnaise optional if you don't like mayo
  • ½ Cup sour cream a little more if you skip mayo
  • ½ Cup cocktail sauce
  • 2 Cup finely shredded cheddar or cheddar jack cheese
  • 1 pound salad shrimp, cooked and thoroughly drained cooked in liquid Old Bay (or Zatarains) with 1 tsp salt (do not use powdered boil mix)
  • Old Bay liquid boil OR Zatarain's
  • Old Bay powder to taste
  • 3 roma tomatoes seeded, diced small, salted
  • Frank's Hot Sauce or whatever you like
  • 4 scallions finely sliced on the bias
  • 2 Tbl fresh dill, minced (use half if dried herb) OR substitute cilantro or parsley if you prefer

Instructions

  • Gather all your ingredients and prep anything that needs to be cut up before you start cooking. Mise en place will make your cooking experience much more efficient.
  • Blend together cream cheese, mayo and sour cream until smooth. Spread on the bottom of pie plate. Sprinkle with Old Bay.
  • Spread cocktail sauce over the cream cheese layer.
  • Add shrimp on top of cocktail sauce. Sprinkle with Old Bay and dot with Frank's.
  • Add cheese over shrimp.
  • STOP HERE if you are holding this dip more than a couple of hours for service. You can hold for up to a day in the fridge. If you add the tomatoes too early, the dip will be soggy.
  • Add tomatoes, scallions and dill for service.
  • Serve with a cracker selection.
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Chipotle Shrimp Cups

Chipotle Shrimp Cups
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Angela's Chipotle Shrimp Cups

These are a party favourite! I found the recipe years ago in the newspaper and have refined it to suit my taste. The original recipe is from Cooking LIght, my recipe is more flavourful and less light!
Course Appetizer
Cuisine American, Mexican
Keyword party appetizers, shrimp appetizers
Prep Time 45 minutes
Cook Time 15 minutes
Servings 40 pieces
Author misangela

Equipment

  • mini muffin tins
  • gallon sized plastic bag or piping bag

Ingredients

  • 1 50ct wonton wrappers round ones if you can get them

Filling for Cups

  • 1 ½ pound salad shrimp fresh or frozen is fine, thaw if frozen and drain thoroughly
  • 1/3 cup crab boil I use liquid boil, use what you like
  • 1 ½ cup finely shredded cheese I like mexican blend, use what you like
  • 1 cup whipped cream cheese room temp
  • ½ cup jarred roasted red peppers diced
  • 1 cup salsa any red salsa is fine
  • 2 Tbl chipotles in adobo finely diced, with adobo
  • Salt to taste
  • 8 scallions finely sliced for garnish
  • ½ cup cilantro chopped for garnish

Instructions

  • This is a two part recipe: cups and filling. You can bake off the cups in advance if you like. Do all your prep in advance of cooking. Mise en place will make your cooking go much smoother. Read the notes about holding these appetizers.

Making the Cups

  • First, thaw the wontons if frozen. Spray mini muffin tins with food release (Pam). Tuck the wontons into the muffin tin to make little cups. Bake them off at 350°F until lightly browned. Do not turn your back on these! They burn in a heartbeat. (If you prefer, you can substitute little phyllo tart shells for the wonton cups. They will need to be baked off before you fill them, just as the wonton cups.)

Making the Filling

  • In a 2 qt saucepan, put in shrimp and cover with water. Bring to a boil and add crab boil. Cook a couple of minutes until shrimp are opaque. Drain and rinse with cold water. Set aside and allow to drain.
  • In a large mixing bowl, mix together cream cheese, shredded cheese, peppers, salsa and chipotles. Mix gently. Add shrimp and fold in gently. Adjust the salsa amount to give you a thick paste (think thick icing). Fold in half the scallions and herbs, set aside the rest for garnish. Filling should be just a little saltier than you think it should be. Trust me. Refrigerate the filling at least half an hour before using.
  • The appetizer can be held until service unassembled. Just refrigerate the filling and garnishes and keep the cups at room temp.
  • When it's time for service, use the muffin tins to hold the wonton cups so they'll stay upright easier. If you use the phyllo cups, line them up on a baking sheet. Cut the corner off the plastic bag (about 3/4 of an inch up) so you can pipe the filling into the cups. Fill the cups about 3/4. Bake off at 375°F for 10 minutes or until lightly browned and hot. Garnish with reserved scallions and parsley and serve immediately.

Notes

These appetizers WILL NOT HOLD. They get soggy. So assemble and cook immediately prior to service.  They will not be around long enough to get soggy once they are served, they are a big hit at parties. 
This recipe will make from 40 - 50 pieces, it just depends on how you fill. This is enough for about a dozen people. If you're having a big party, you'll need to double this recipe. Count on 4 per person. They are THAT popular! 
Photo credit: Holly Clegg via myrecipes.com