SHRIMP PESTO DIP
2 tablespoons butter
1 small onion, finely chopped
4 large garlic cloves, chopped
1-pound raw shrimp, peeled and deveined
8-ounces cream cheese, softened
⅓ cup pesto
½ cup sour cream
⅓ cup Hellmann’s Light mayonnaise
¼ cup grated Parmesan cheese
1 ¼ cups shredded mozzarella cheese
¼ cup scallions, chopped
Preheat oven to 350 degrees.
Melt the butter in a large skillet over medium high heat. Add the onions and garlic to the pan and cook until soft and fragrant, about 2 minutes. Add the shrimp to the pan and cook, stirring frequently, until they curl and just start to turn pink. Remove from heat. Note, the shrimp will not be completely cooked through and will finish cooking in the dip. Cook time will vary depending on the size of your shrimp.
Reserve 2 or 3 shrimp to garnish the top of the dip and chop the remaining shrimp into ¼ – ½ inch pieces. Place in a medium bowl with the onions and garlic from the pan. Add the cream cheese, pesto, sour cream, mayo, Parmesan, and one cup of the shredded mozzarella to the bowl. Mix well to combine and place in a pie plate or shallow baking dish coated with non-stick spray.
Top the dip with the remaining ¼ cup of mozzarella and place the remaining shrimp on top to garnish.
Bake for 30 minutes until hot and bubbly. Garnish the top with the chopped scallions and serve with pita chips for dipping.