#FreshTastyValentines ~ Tangerine Hatch Chile Shrimp Dip

Welcome to the final day of #FreshTastyValentines! I hope you've enjoyed the past week of wonderful recipes to inspire your fresh and tasty Valentine's Day meals. We are sponsored by some pretty amazing companies this year and have had the chance to highlight some amazing products and ingredients thanks to their generosity. Please visit the Kick-Off post here to see the FANTASTIC giveaway information and make sure to enter today - it's your last chance! 

My 2 year old assistant - she sees the camera, gets in front of it and says "CHEESE"!! Such a goof!!

This dip is delightfully creamy and zesty. It makes a wonderful dip to accompany an assortment of crackers, and I also used it in a hot baked french bread appetizer. It also works as a salad spread on sandwiches! It's incredibly versatile and easy to tweak the flavors to your personal preference. The Not Ketchup Tangerine Hatch Chile sauce is fantastic - there is no added sugar and the recipe is a unique blend of bold with a subtle sweetness from the fruit. It's fantastic and you can use this sauce a million different ways!

We really enjoyed this shrimp dip - and I am looking forward to the little bit that's left on a croissant for lunch tomorrow!

Tangerine Hatch Chile Shrimp Dip adapted from Simply Recipes

8 ounces cream cheese, room temp
1/4 cup mayonnaise
2 TBS lemon juice
1 teaspoon finely grated lemon zest
3/4 pound cooked shrimp, diced small
3 - 4 TBS Not Ketchup Tangerine Hatch Chile Dipping Sauce
Parsley for garnish

  1. Combine all ingredients, except parsley, in the bowl of a stand mixer. Blend on low speed until evenly combined. 
  2. Place dip into a bowl and refrigerate at least 30 minutes before serving to allow the flavors to meld. Serve with toast points, crackers, etc.


  1. I have not seen a single recipe using Not Ketchup that didn't sound delicious!

  2. I missed going through all of the final posts.....came across this on bloglovin!! Now I have to go back and go through them all. Not sure how that happened! But first I am pinning this to the FFF board and sharing it on the fb page. Great recipe.


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