Skinny Spicy Buffalo Shrimp Dip

I absolutely loved this dip when I made it for the Super Bowl a few weeks ago, so I’m bringing it back for March Madness! The “skinny” part is deceiving in this gooey, cheesy, rich dip that tastes especially decadent with the shrimp. With only 120 calories per 1/3 cup, you’ll save enough calories to have an extra beer in the second half of the game. You can make this dish as hot as you want by adding more or less hot sauce. So instead of snacking on buffalo chicken wings, try out this tasty dip.

Cheesy, gooey goodness. You've never guess it is healthy!

Cheesy, gooey goodness. You’d never guess it is healthy!

What you’ll need:
4 ounces reduced fat cream cheese, softened
1/2 cup reduced fat sour cream
1/2 cup hot sauce – I used sriracha
1 tsp white wine vinegar
2 cups cooked peeled large shrimp, diced
3/4 cup reduced fat Mexican blend cheese

What you’ll need to do:

Preheat oven to 375 degrees. Lightly spray an 8×8 baking dish, or any dish of an equivalent size.

Combine the cream cheese, sour cream, hot sauce, vinegar, and 1/4 cup of the cheese. Mix until smooth.

**Tip: Add the hot sauce little by little until you achieve your desired hotness.

Add the shrimp to the dip and mix. Add it to your baking dish.

Keep the chunks of shrimp bite-sized so you can scoop up a bit in every bite.

Keep the chunks of shrimp bite-sized so you can scoop up a bit in every bite.

Bake in the oven until hot, or about 20 minutes.

Remove from the oven and top with the remaining cheese. Add it back to the oven for about 5 minutes or until the cheese has melted. Let the dip cool for a few minutes before digging in.

Bake until the cheese bubbles on top.

Bake until the cheese bubbles on top.

Serve this with carrots and celery to keep it extra skinny, but it’s also delicious with baked pita chips. If you like this dish, try my Tangy Yogurt Veggie Dip!

Enjoy!

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