• Tiffany

BrewBQ Green Chile Shrimp Dip

A long time ago, friends and I used to run a half marathon on Superbowl Sunday. It was a great justification to eat whatever you wanted for the rest of the day. This dip is one of those things that would definitely be on the menu post half marathon, game day or whenever! This dip has a great kick but is balanced with the cheese and BrewBQ Sauce Mix to make it delicious. We used Hatch Green Chilies but you could use a small can of diced chilies if the other aren't available. Enjoy!


1 tbsp olive oil

16 oz shrimp peeled, deveined and diced into small chunks

¼ cup BrewBQ Sauce Mix

2 Hatch Green Chilies, ribs and seeds removed

1 pkg, 8 oz cream cheese, softened

½ cup almond milk

1 tbsp cayenne pepper

1 cup shredded Monterey Jack cheese

1 cup shredded cheddar cheese

½ cup diced tomatoes



Heat large skillet with oil over medium heat. Add shrimp and BrewBQ Sauce Mix. Cook until the shrimp are pink and no longer translucent (safe internal temperature of 145 degrees). Add chilies and saute with the shrimp and BrewBQ Sauce Mix. Add the cream cheese and milk. Stir to combine until cream cheese is broken down. Add cayenne pepper and cheeses. Stir until cheeses are melted and smooth. Stir in tomatoes, remove from heat. Garnish with cilantro and serve with tortilla chips. Refrigerate any leftovers.

Let us know if you try it and if you made modifications to the recipe. We can't wait to see what you come up with!

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