Ingredients:
- 1 Tbsp. olive oil
- 1/2 lb. uncooked medium shrimp, peeled, deveined and coarsely chopped
- 1/2 tsp. chipotle chile pepper powder
- 1/3 cup red enchilada sauce
- 3 Tbsp. chopped cilantro, divided
- 3 fully ripe avocados (1-1/4 lb.), mashed
- 4 oz. (1/2 of 8-oz. pkg.) cream cheese, softened
- 1 can (15 oz.) black beans, rinsed
- 2 limes, divided
- 1 green onion, sliced, divided
- 1/4 tsp. kosher salt
- 1 cup Sour Cream
Directions:
- HEAT oil in medium skillet on medium heat.
- Add shrimp and chile powder; cook 3 min. or until shrimp turn pink.
- Stir in enchilada sauce and 1-1/2 tsp. cilantro.
- Remove from heat.
- MIX avocados and cream cheese in medium bowl.
- Add beans, juice from 1 lime, 2 Tbsp. each onions and cilantro, and salt; mix well.
- SPREAD sour cream onto bottom of shallow serving dish; cover with layers of guacamole, shrimp mixture, remaining cilantro and onions.
- Cut remaining lime into 6 wedges; squeeze 2 lime wedges over dip.
- Garnish with remaining lime wedges.
