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Hot and Spicy Buffalo Shrimp Dip


Move over Buffalo wings, this hot and cheesy shrimp dip will have everyone going back for more!

Super bowl Sunday is just a few days away! I have tons of skinny appetizer recipes you can make, but I wanted to add one more, because quite honestly, what’s football without the buffalo dip!


This was inspired by my Buffalo Chicken Dip, I wanted to try a shrimp version topped with melted cheese, and we loved how it turned out!

Serve this with crudites to keep it light; celery and carrot sticks are the perfect vessel for scooping up the buffalo goodness! You can even add some baked chips to the table, baked pita chips work great. I minced some of the celery leaf for garnish for a little color. Enjoy!


  • I made this a second time without the yogurt and I found I liked it better (less liquid), so I am removing the 1/2 cup of yogurt in the recipe below.

Hot and Spicy Buffalo Shrimp Dip
Servings: 9 • Serving Size: 1/3 cup • Points +: 3 pts • Smart Points: 3
Calories: 120 • Fat: 7 g • Carbs: 2 g • Fiber: 0 g • Protein: 13 g • Sugar: 0.9 g
Sodium: 672 mg


  • Cooking spray (I used my Misto
  • 4 oz. reduced fat cream cheese, softened
  • 1/2 cup reduced fat sour cream
  • 1/2 cup Frank’s hot sauce (or whatever hot sauce you like)
  • 1 tsp. white wine vinegar
  • 2 cups (12.5 oz.) cooked peeled large shrimp, diced
  • 3/4 cup reduced fat Sargento Mexican blend


  • Preheat oven to 375°. Lightly spray an 8 x 8 or 9 x 9 baking dish, or even a pie dish with cooking spray.


  • Combine the first 4 ingredients together and 1/4 cup of the cheese; mix until smooth. Add the shrimp; mix well and put in a small oven safe dish.
  • Bake in the oven until hot, about 20-25 minutes.


  • Remove from oven and top with remaining cheese, bake until melted, about 4-5 minutes.
  • Makes about 3 cups.


By: Gina

***Grabbed from: