Mango Salad Shrimp Dip

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Prep Time: 15, Servings: 12
by Marilyn Blankschien - Clintonville, WI

Mango Salad Shrimp Dip

Share it while you make it!

1 - 8 oz. Package of Cream Cheese,  softened
1/2 Cup of Fat Free Sour Cream
1 Tablespoon of Lime Juice
1 Tablespoon of Minced Jalapenos
3 Tablespoon of Green Onions, finely chopped
1 lb. of Tiny Shrimp Fully Cooked and Peeled, chopped

1 Tablespoon of Fresh Mint, finely chopped

1 Tablespoon of Fresh Cilantro, finely chopped

2 Cups of Ice Berg Lettuce, shredded

1 Largo Mango, peeled, pitted, and cubed

Old Dutch Restaurante Style Tortilla Chips

  • Combine the cream cheese, sour cream, and lime juice in a medium bowl and beat until blended.
  • Stir in jalapeno, onions, shrimp, mint, and 2 Tablespoons of cilantro.  Stir until combined.
  • Spread mixture about 1 inch thick on to a large decorative platter.  Top with lettuce, then mango, and garnish with remaining cilantro.
  • Serve with Old Dutch Restaurante Style Tortilla Chips!
  • Try substituting crab meat for the shrimp for an alternative flavor.
  • A great time saver is to make the dip ahead of time and add the lettuce, mango and garnish when you are ready to serve.