Toss shrimp in the Old Bay and blackening seasoning.

Heat oil in a sauté pan over medium heat. When pan is hot, sauté shrimp until pink and cooked through. Remove shrimp from the pan and cool. Deglaze pan with white wine, using a rubber spatula to remove seasoning from the pan.

Place cream cheese into a mixing bowl of an electric mixer. Add wine and sour cream. Using the paddle attachment, beat until smooth.

Add cooled shrimp and remaining ingredients to the cream cheese mixture and mix until everything is well incorporated.

Yield: 1 quart