Fiesta Shrimp Queso Dip
AMERICA’S KITCHEN
1 tablespoon butter or oil
1/2 pound shrimp, chopped
1/2 tablespoon chopped garlic
1/4 cup diced red bell pepper
1/4 cup diced green bell pepper
1 pound America’s Kitchen Queso Cheese Dip
1. Melt butter in a skillet over medium-high heat. Add shrimp and garlic,
and sauté briefly.
2. Add bell peppers and cook until tender.
3. Stir in the dip and warm over low heat until hot.
4. Serve this dip warm with your favorite crackers, bread or tortillas.
Makes 6-8 servings.
Brands may vary by region; substitute a similar product.
Blueberry Pesto
NATURIPE
2 cups fresh Naturipe blueberries, plus more for garnish
1 cup cleaned and packed parsley
1/2 cup freshly grated Parmesan cheese
1/2 cup toasted walnuts
4 garlic cloves, peeled
1/4 cup olive oil
1 8-ounce log goat cheese
1. Place 2 cups blueberries, parsley, Parmesan, walnuts, garlic and olive oil
in a blender and process until a paste forms.
2. Spoon the blueberry pesto over the goat cheese, covering the top and
letting it drip down the sides.
3. Garnish with fresh blueberries.
4. Serve with crackers or sliced baguette. Makes 8 servings.
Tip: Leftovers can be frozen.
Brands may vary by region; substitute a similar product.
