Slow Cooker Shrimp-Jalapeño Popper Dip
Prep: 15 minutes
Slow Cook: 1 hour 45 minutes • Serves: 10
3medium jalapeño peppers, seeded and finely chopped
1garlic clove, crushed with press
1/4cup plus 3 tablespoons grated Parmesan cheese
1/2cup sour cream
1tablespoon fresh lime juice
2packages (8 ounces each) cream cheese, cut into chunks
2teaspoons olive oil
1/3cup panko breadcrumbs
1package (4 ounces) cooked salad shrimp (about 1 cup), thawed and dried well
Sliced green onions for garnish (optional)
1.In 2-quart slow cooker, stir Cheddar cheese, jalapeños, garlic, 1/4 cup Parmesan cheese, sour cream and lime juice until well combined; add cream cheese. Cover and cook on high 1-1/2 hours or on low 3 hours.
2.In large skillet, heat oil over medium-high heat 30 seconds or until hot; add breadcrumbs and cook 3 minutes or until golden brown, stirring constantly. Remove skillet from heat; transfer breadcrumbs to bowl. Cool 5 minutes; stir in remaining 3 tablespoons Parmesan cheese.
3.Open slow cooker and stir cheese mixture until well combined; fold in shrimp, cover and cook on high 15 minutes or on low 30 minutes. To serve, evenly sprinkle top with breadcrumb mixture and onions, if desired.
Approximate nutritional values per serving:
315 Calories, 24g Fat (11g Saturated), 98mg Cholesterol,
383mg Sodium, 6g Carbohydrates, 0g Fiber, 12g Protein
Chef Tip:
Serve with tortilla chips, crackers, vegetables and/or bagel chips.