Ingredients Weight Measure
Cream cheese, softened 1-1/2 lbs.
Sour cream 8 oz.
Shrimp (60/70 count), peeled and deveined, chopped 1 lb.
Jalapeño peppers, seeded, finely diced (more to taste) 2 oz.
TABASCO® brand Chipotle Pepper Sauce (more to taste) 2 oz.
Sharp cheddar cheese, grated, divided 8 oz.


  1. In mixing bowl, beat cream cheese until soft and fluffy. Fold in sour cream, shrimp, peppers and TABASCO® Chipotle Pepper Sauce until well mixed. Fold in 6 oz. cheese.
  2. Place in ovenproof casserole dish. Top with remaining cheese. Bake at 350°F until heated through and cheese has browned.
  3. Serve with toasted baguette rounds or torn pieces of artisan bread.

Yield: 20 servings