"I am making this again tomorrow night as a dinner. For those of you who think this is too runny, you can try adding a couple of TBSP of flour after the butter and peppers have softened...to make a roux, and then start with the sour cream etc. I am adding a block of cream cheese this time, and doubling the cheese. This will also help to thicken the dip. A half tsp of cajun seasoning also adds a nice kick......awesome! This dip also thickens upon standing. One last thing...when I saw Paula make this, she added the raw shrimp just before pouring the dip into the baking dish...this makes more tender pieces of shrimp. Just a thought!"