Shrimp Mango Salad Dip

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Prep Time: 10 min, Servings: 12
by Marilyn Blankschien - Clintonville, WI

Shrimp Mango Salad Dip

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  • 1 - 8 oz Package of Cream Cheese, softened
  • 1/2 Cup of Fat Free Sour Cream
  • 1 Tablespoon of Lime Juice
  • 1 Tablespoon of Jalapeno, minced
  • 1/4 Cup of Green Onions, finely chopped
  • 3 Tablespoons of Cilantro*, chopped (reserve 1 Tbsp. for garnishment)
  • 1 Tablespoon of Fresh Mint, chopped
  • 3 oz of Fully Cooked & Peeled Tiny Shrimp, chopped
  • 2 Cups of Shredded Lettuce
  • 1 Mango: peeled, pitted, and cubed
  • 1 Bag of Old Dutch Restaurante Style Bite Size Tortilla Chips**
  • In a medium bowl combine cream cheese, sour cream, and lime juice. Beat until well blended.
  • Once blended stir in jalapeno, green onion, 2 Tbsp. cilantro, mint, and shrimp. Stir until combined.
  • Spread mixture on a 9-10” pie plate or decorative platter (Spread approximately 1/2 Inch Thick).
  • Top mixture with a layer of lettuce and then a layer of mango.
  • Garnish dish with the remaining cilantro.
  • Serve with Old Dutch Restaurante Style Bite Size Tortilla Chips*
  • *Substitute cilantro garnish with mint sprigs.
  • **Substitute any variety of Old Dutch Tortilla Chips for the Old Dutch Restaurante Style Bite Size Tortilla Chips.