Spice up your game day with a dip that brings the heat. Try this Slam Dunk Seafood Dip made with our new Cajun Heat Hot Sauce.
Ingredients
24 oz. packages of cream cheese, softened
1 cup Duke's Mayo
½ cup Velveeta cheese
½ cup corn
2 tsp liquid boil
½ tsp seafood boil seasoning
1 ½ Tbsp Louisiana Cajun Heat Hot Sauce
1 Tbsp paprika
2 Tbsp chives, freeze dried
1 Tbsp parsley, dried
1 cup cooked shrimp, chopped
½ cup Surimi Krab
1. In a stand mixer bowl, combine cream cheese and Velveeta cheese using the paddle attachment. Whip until well-incorporated. Use a rubber spatula to occasionally clean the sides of the bowl until well-mixed.
2. Add mayo and blend on medium speed.
3. Add liquid boil, seafood boil seasoning, hot sauce and paprika to the mixing bowl and mix until everything is thoroughly combined.
4. Remove bowl from mixer and add corn, shrimp, surimi, chives and parsley. Gently fold into the mixture until well-combined. Remove from bowl and place in a serving dish. Store in refrigerator until ready to serve.
For the best results, prepare the dip a few hours (or up to a day) before serving.
Head to our website to try our new hot sauce flavors today: bit.ly/3lgR6lx
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Spice up your game day with a dip that brings the heat. Try this Slam Dunk Seafood Dip made with our new Cajun Heat Hot Sauce.
Ingredients
24 oz. packages of cream cheese, softened
1 cup Duke's Mayo
½ cup Velveeta cheese
½ cup corn
2 tsp liquid boil
½ tsp seafood boil seasoning
1 ½ Tbsp Louisiana Cajun Heat Hot Sauce
1 Tbsp paprika
2 Tbsp chives, freeze dried
1 Tbsp parsley, dried
1 cup cooked shrimp, chopped
½ cup Surimi Krab
1. In a stand mixer bowl, combine cream cheese and Velveeta cheese using the paddle attachment. Whip until well-incorporated. Use a rubber spatula to occasionally clean the sides of the bowl until well-mixed.
2. Add mayo and blend on medium speed.
3. Add liquid boil, seafood boil seasoning, hot sauce and paprika to the mixing bowl and mix until everything is thoroughly combined.
4. Remove bowl from mixer and add corn, shrimp, surimi, chives and parsley. Gently fold into the mixture until well-combined. Remove from bowl and place in a serving dish. Store in refrigerator until ready to serve.
For the best results, prepare the dip a few hours (or up to a day) before serving.
Head to our website to try our new hot sauce flavors today: bit.ly/3lgR6lx ... See MoreSee Less
Comment on Facebook
When will these new flavors hit stores??? I’m in Minneapolis, MN btw…
Shalea Chriscoe
Auburnee Sharp
Jerome An Carolyn King
Ted Smith
The only hot sauce I use.
Donate some to Tha Bong Shop Community Food Bank
Made in Georgia
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Louisiana Hot Sauce Follow 5,985 10,781
What better time to hit the green than St. Paddy's Day weekend? Good luck to @JamesHahnPGA in the @ValsparChamp; we can't wait to see you bring the heat.
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Five new challengers (for your favorite flavor of hot sauce) have entered the ring alongside our classic original! Put your hands together for Garlic Lovers, Tangy Taco, Cajun Heat, Southwest Jalapeño and Smoked Chipotle! The battle for which one you try first begins now! Shop on our website today.
Mar 14
Five new challengers (for your favorite flavor of hot sauce) have entered the ring alongside our classic original! Put your hands together for Garlic Lovers, Tangy Taco, Cajun Heat, Southwest Jalapeño and Smoked Chipotle! The battle for which one you try first begins now! Shop on our website today. ...