Creamy Jalapeño Shrimp Queso Dip: A Pressure Cooker Delight
This Creamy Jalapeño Shrimp Queso Dip is cheesy, spicy, and oh so delicious! Peppers, onions, all the flavor and the perfect amount of kick.
Equipment
- 1 Box Grater
- 1 Casserole Dish 2-Quarts
Ingredients
Main ingredients
- 1 tablespoon olive oil or butter for that sizzle and rich start
- 1 pound shrimp tails off, seasoned with half teaspoon of blackened seasoning to make it spicy
- 2 to 4 jalapeños chopped, seeds removed unless you want that kick
- 5 cloves garlic chopped fine so they melt into the dip
- ½ large white onion chopped up for sweetness and crunch
- ½ large green bell pepper chopped up for sweetness and crunch
- ½ cup shredded cheddar cheese from the block for sharp cheesy flavor
- 1 cup melting cheese like queso blanco, quesadilla, or Oaxaco cheese to keep it smooth and gooey
- 4 ounces Boursin Garlic & Herb cheese or 2 heaping tablespoons mayo to add creaminess with a garlicky punch
- ½ cup sour cream
- 8 ounces softened cream cheese regular or reduced fat
Instructions
Instructions
- Heat olive oil in a medium to large skillet on medium heat.
- Add shrimp then add blackened seasoning or salt and pepper (to taste) if you don't used blackened seasoning. Cook shrimp in skillet until they are pink (opaque) and fully cooked.
- Take the shrimp out and set ’em aside. Sauté chopped jalapeños, garlic, onion, and green bell pepper in the same skillet.
- Let vegetables soften up for about 5 minutes.
- Stir in the shredded cheddar cheese and melting cheese.
- Add Boursin or mayo along with the rest of your blackened seasoning. Mix it all well and fold back in the shrimp.
- Heat everything through for a few minutes.
- Serve it up warm with tortilla chips or fresh veggies for dipping.
Notes
Publix, Winn Dixie, and Walmart usually carry some type of queso shreds or you can buy a block and shred with a box grater. A 12 oz bag of shrimp (minimum) will also work for this recipe.