Light Fiesta Shrimp Dip

This cold shrimp dip packs real shrimp flavor into a lighter base of reduced-fat cream cheese and light mayo. Picante sauce, horseradish, and cumin add a Tex-Mex kick that makes it more interesting than your standard cocktail-style shrimp spread.

Finely chop most of the shrimp so the dip has texture in every scoop, but save a few whole ones for garnish on top. The chopped bits distribute the shrimp flavor throughout instead of leaving big chunks that separate from the base.

This needs at least two hours to chill. The flavors are sharp and disconnected when freshly mixed, but the fridge time lets the picante sauce and cumin meld into the cream cheese base.

Pro Tips

• Soften the cream cheese fully before mixing. Cold cream cheese stays lumpy no matter how hard you stir.
• Start with less horseradish and taste. You can always add more, but two teaspoons is a lot if you’re using the hot prepared kind.
• Serve with raw vegetables like bell pepper strips, celery, and jicama sticks. Crackers work but the veggies keep it light and add crunch.

Variations

• Swap the picante sauce for chipotle salsa for a smokier heat.
• Add diced avocado on top just before serving for color and creaminess.
• Use crab meat or a mix of crab and shrimp for a seafood cocktail-style dip.