HOT & SPICY BUFFALO SHRIMP DIP RECIPE - (4.5/5)
Provided by AliceV
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F. Lightly spray an 8 x 8-inch or 9 x 9-inch baking dish, or even a pie dish with cooking spray. Combine the first 5 ingredients together and 1/4 cup of the cheese; mix until smooth. Add the shrimp; mix well and put in a small oven safe dish. Bake in the oven until hot, about 20 to 25 minutes. Remove from oven and top with remaining cheese, bake until melted, about 4 to 5 minutes. From Skinnytaste.com Servings: 9 • Serving Size: 1/3 cup • Calories: 120 • Fat: 7 g • Carbs: 2 g • Fiber: 0 g • Protein: 13 g • Sugar: 0.9 g Sodium: 672 mg
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
David Hamlett
[email protected]I followed the recipe exactly and the dip turned out great. It was the perfect consistency and flavor.
Rizwan Shah
[email protected]This dip was a bit too spicy for me, but my friends loved it. I would recommend using less buffalo sauce if you don't like spicy food.
emily ochieng
[email protected]I wasn't sure how this dip would turn out, but I was pleasantly surprised. It was so delicious and I will definitely be making it again.
Sushil Xettri
[email protected]This dip is easy to make and it's always a hit. I love that I can make it ahead of time and just pop it in the oven when I'm ready to serve it.
Vilma Garcia
[email protected]I made this dip for my friends and they all loved it. It was the perfect snack for our movie night.
April Binkerd
[email protected]This dip is so good! I love the combination of the spicy buffalo sauce and the creamy cheese.
Jhena Tanggo
[email protected]I've made this dip a few times now and it's always a crowd-pleaser. It's the perfect appetizer for any party or gathering.
Holly Henderson
[email protected]This buffalo shrimp dip was a huge hit at my party! It was so easy to make and everyone loved the spicy flavor.