1-800-461-SOUP(7687)

Hot Creamy Shrimp Creole Dip

Made With:

Soups

Signature Creole Chicken Gumbo

A Louisiana-style gumbo made with diced tomatoes, okra, chicken, green peppers and rice, seasoned garlic.

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Tip

Portion 2 cups (500 mL/17 oz) dip into shallow, narrow buttered dish. Top with scant 1/3 cup (80 mL) reserved cheese blend. Broil for 2 to 3 minutes or until top is golden and dip is bubbling. Serve with 12 baguette rounds for dipping.

Total Time

30 min.

Serving & Size

ten 2-cup servings, each serving 4 people

Yields

Loaded with crab meat and bursting with creole flavour, this shareable appetizer can be dressed up for a sophisticated menu or enjoyed simply for a casual experience.

Nutrition Facts

Nutrition Facts
Serving Size
Amount Per Serving
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %

Estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
shredded Gruyère cheese 2 cups 500  mL
shredded white Cheddar cheese 2 cups 500  mL
grated Parmesan cheese 1 cup 250  mL
sour cream 4 cups L
brick-style plain cream cheese 2 lb 910  g
Campbell’s® Signature Condensed Creole Chicken Gumbo 1 tub (4 lb) tub (1.81 kg)
red wine vinegar 1 cup 60  mL
1. Toss together Gruyère, Cheddar and Parmesan; set aside 3 cups (750 mL). Beat together sour cream with cream cheese until smooth; beat in remaining cheese blend, soup and vinegar just until combined.
Weight Measure
finely chopped green pepper 2 cups 500  mL
finely chopped red pepper 2 cups 500  mL
finely chopped green onion 2 cups 500  mL
chopped cooked shrimp (26/30 count) 2 lb 910  g
2. Stir in green pepper, red pepper and green onion until evenly distributed. Stir in shrimp. Dip can be refrigerated for up to 3 days.
Weight Measure
baguettes, sliced into 40 rounds (1/4-inch/5 mm rounds), toasted
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