Chipotle Dip With Baby Shrimp

• 2 green onions, chopped
• 1 -1 12 teaspoon chipotle chile (depending on your preference of heat)
• 1 cup mayonnaise
• 1 cup sour cream (or yogurt cheese)
• 1 teaspoon lime juice, fresh
• lime rind, grated (optional)
• 1 tablespoon ranch salad dressing (or to taste)
• 100 g baby shrimp, chopped
• 14 cup cilantro, chopped

1. Finely chop green onions.
2. Wearing protective gloves, mince enough chipotles to a paste to measure 1 1/2 tablespoons.
3. In a bowl whisk together all ingredients with salt to taste.
4. Dip may be kept, covered and chilled, 3 days.
5. Serve with crackers or bagel chips.
6. Note: I puree the whole can and spoon tablespoonfuls of it on a plastic wrap covered plate to freeze the leftovers so they never go to waste and are easy to get at to add to any recipe.

green onions, chipotle chile, mayonnaise, sour cream, lime juice, lime rind, ranch salad dressing, baby shrimp, cilantro

Taken from www.food.com/recipe/chipotle-dip-with-baby-shrimp-234352 (may not work)