NOLA Hot Shrimp Dip

This NOLA Hot Shrimp Dip will tantalize your taste buds with the vibrant flavors of New Orleans. Succulent shrimp take center stage, bathed in a creamy blend of Bongards® Yellow Cheddar Feather Shred, Bongards® Super Melt™ Yellow American Loaf, parmesan cheese, Creole/Cajun spices, tangy cream cheese, and rich mayo. A symphony of color and flavor comes from fire-roasted red bell peppers and sweet yellow onions, while green onions bring a touch of freshness. A squeeze of lemon juice and a dash of Louisiana hot sauce tie it all together.


  • 1 lb. raw shrimp, peeled, deveined, tails off, rough chopped
  • 2 Tbp. butter
  • 1 red bell pepper, seeded, chopped
  • 1/2 yellow onion, peeled, chopped
  • 3-4 garlic cloves, minced
  • 2 tsp. Creole/Cajun seasoning
  • 8 oz. cream cheese
  • 4 oz. mayonnaise
  • 6 oz. Bongards® Yellow Cheddar Feather Shred
  • 6 oz. Bongards® Super Melt™ Yellow American Loaf, shredded
  • 4 oz. parmesan cheese, grated
  • 8 green onions, thinly sliced
  • 1 Tbsp. lemon juice
  • 1-2 tsp. Louisiana hot sauce


  1. Preheat oven to 400 degrees F.
  2. Set large skillet over medium heat.
  3. Add butter, bell pepper, onion, and garlic. Sauté for 3-5 minutes to soften.
  4. Add shrimp and Creole/Cajun seasoning. Sauté for 1-2 minutes.
  5. Remove from heat, place in large mixing bowl or stand mixer fitted with paddle attachment.
  6. Add cheeses, cream cheese, mayonnaise, lemon juice, hot sauce, half the parmesan cheese, half the green onions. Stir until well combined.
  7. Spread into baking dish. Sprinkle with remaining parmesan cheese.
  8. Bake for 12-15 minutes, until edges are bubbly. Remove from oven, garnish with remaining green onions.
  9. Serving suggestion: Serve with toasted bread, crackers, or tortillas.