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Chipotle Dip With Baby Shrimp

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“I originally found this recipe in Bon Appetit, many years ago and have adapted it to suit my needs. If you don't like to much heat in your foods, I would start off easy on the chipotle and work yourself up--the full 1-1/2 T has quite the bite to it! This would be an easy recipe to cut in half for a smaller crowd. Makes an interesting dressing for potato salad, on burgers, fajitas, pizza, etc.”
READY IN:
15mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Finely chop green onions.
  2. Wearing protective gloves, mince enough chipotles to a paste to measure 1 1/2 tablespoons.
  3. In a bowl whisk together all ingredients with salt to taste.
  4. Dip may be kept, covered and chilled, 3 days. Serve with crackers or bagel chips.
  5. Note: I puree the whole can and spoon tablespoonfuls of it on a plastic wrap covered plate to freeze the leftovers so they never go to waste and are easy to get at to add to any recipe.

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