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Categories:
olive oil shrimp pepper powder red enchilada sauce cilantro fully ripe avocados Philadelphia cream cheese black beans green onion kosher salt
Viewed: 33 - Published at: 4 months agoIngredients
- 1 Tbsp. olive oil
- 1/2 lb. uncooked medium shrimp, peeled, deveined and coarsely chopped
- 1/2 tsp. chipotle chile pepper powder
- 1/3 cup red enchilada sauce
- 3 Tbsp. chopped cilantro, divided
- 3 fully ripe avocados (1-1/4 lb.), mashed Whole Foods 5 ea For $5.00 thru 02/09
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
- 1 can (15 oz.) black beans, rinsed
- 2 limes, divided Safeway 3 ct For $1.00 thru 02/09
- 1 green onion, sliced, divided
- 1/4 tsp. kosher salt
- 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
Method
- Heat oil in medium skillet on medium heat.
- Add shrimp and chile powder; cook 3 min.
- or until shrimp turn pink.
- Stir in enchilada sauce and 1-1/2 tsp.
- cilantro.
- Remove from heat.
- Mix avocados and cream cheese in medium bowl.
- Add beans, juice from 1 lime, 2 Tbsp.
- each onions and cilantro, and salt; mix well.
- Spread sour cream onto bottom of shallow serving dish; cover with layers of guacamole, shrimp mixture, remaining cilantro and onions.
- Cut remaining lime into 6 wedges; squeeze 2 lime wedges over dip.
- Garnish with remaining lime wedges.
