This recipe is an updated version of an old Southern recipe my mom was raving about recently. I am always looking for a cold dip to serve on a hot day and this is absolutely delicious! We particularly love this dip with wavy chips but can be served with celery and crackers as well! We will be serving this on the boat, at the beach and on our patio all summer long 💫

4 oz small diced pancetta or bacon
1/2 pound cooked shrimp (we like to purchase pre-cooked shrimp from the fish counter to save time!)
1/3 cup sweet onion, grated on a box grater
4 oz cream cheese, softened to room temp
2 tablespoons sour cream
1/3 cup pickled jalapeños, chopped
1 tablespoon pickled jalapeños pickling juice
2 tablespoons sweet chili sauce
1/2 teaspoon Garlic powder
1/2 teaspoons kosher salt
1/8 teaspoon cayenne pepper

Heat a cast iron skillet over medium heat. Add pancetta and crisp up about five minutes. Remove the pancetta and allow it to drain on a paper towel.

While panchetta cooks, small dice your shrimp.

In a small food processor combine cream cheese, sour cream, pickled jalapeños, pickled jalapeño juice, sweet chili sauce, garlic powder, salt and cayenne pepper. Whiz it about 15 - 30 seconds until combined.

Mix together the shrimp, pancetta, grated onion, and the sauce. Let it sit in the refrigerator for at least an hour for flavors to combine.

Serve with wavy chips, celery, sticks, crackers.