Re: Shrimp Dip

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Posted by Joyce V. on December 05, 2001 at 11:45:30:

In Reply to: ISO: Shrimp Dip posted by shane on December 05, 2001 at 08:06:23:

Here's some that I found on the Internet. Hope one of them appeals to you.

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HOT SHRIMP DIP

4 oz canned or fresh shrimp
8 oz cream cheese at room temperature
1/2 tsp garlic salt
1 tsp chives
2 tbs mayonnaise
1 tbs lemon juice

Cream together all ingredients adding the shrimp last. Spoon into a baking dish sprayed with cooking oil. Sprinkle with paprika and bake at 350 degrees for 30 minutes. Serve with crakers while hot.
Less garlic salt and lemon juice can be used to make dip milder. Recipe can be doubled.

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SENSATIONAL SHRIMP DIP

Ingredients
1 (16 ounce) container BREAKSTONE'S or KNUDSEN Sour Cream
2 (4.25 ounce) cans tiny shrimp, drained
1/4 cup finely chopped green onions
2 tablespoons catsup
1 tablespoon KRAFT Prepared Horseradish

Directions
Mix all ingredients. Refrigerate.
Serve with assorted cut-up vegetables, rice cakes or bread slices. Garnish with green onion curls. Makes 3 cups.

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SHRIMP DIP

3 pounds cooked salad shrimp
6 (8 ounce) packages cream cheese
1 pint sour cream
1 (12 fluid ounce) can or bottle chile sauce

Directions
In a mixing bowl, blend together the shrimp, cream cheese, sour cream and chili sauce. Season to taste with salt and ground pepper, serve with favorite crackers. Makes 1 quart.

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Tolley's Shrimp Dip

24 ounces cream cheese -- softened
1 medium onion -- grated
2 cloves garlic -- minced
juice of 1 lemon
2 tablespoons Lea & Perrins
1 tablespoon parsley -- minced
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon red pepper
liquid from 1 (4 1/2oz) can shrimp
3 cans shrimp (4 1/2 oz) -- cooked/peeled

Soften cream cheese in microwave on high (100%) 20 seconds. Place in large mixing bowl along with onion, garlic, lemon juice, Lea & Perrins, parsley, salt, pepper, shrimp liquid. Beat until light and fluffy. Add whole shrimp to mixture. Blend on low speed until shrimp are coarsely chopped. Serve hot or cold with crackers or chips. (1 quart)

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: Here's some that I found on the Internet. Hope one of them appeals to you. : ============ : HOT SHRIMP DIP : 4 oz canned or fresh shrimp : 8 oz cream cheese at room temperature : 1/2 tsp garlic salt : 1 tsp chives : 2 tbs mayonnaise : 1 tbs lemon juice : Cream together all ingredients adding the shrimp last. Spoon into a baking dish sprayed with cooking oil. Sprinkle with paprika and bake at 350 degrees for 30 minutes. Serve with crakers while hot. : Less garlic salt and lemon juice can be used to make dip milder. Recipe can be doubled. : : ====================== : SENSATIONAL SHRIMP DIP : Ingredients : 1 (16 ounce) container BREAKSTONE'S or KNUDSEN Sour Cream : 2 (4.25 ounce) cans tiny shrimp, drained : 1/4 cup finely chopped green onions : 2 tablespoons catsup : 1 tablespoon KRAFT Prepared Horseradish : : Directions : Mix all ingredients. Refrigerate. : Serve with assorted cut-up vegetables, rice cakes or bread slices. Garnish with green onion curls. Makes 3 cups. : : =============== : SHRIMP DIP : 3 pounds cooked salad shrimp : 6 (8 ounce) packages cream cheese : 1 pint sour cream : 1 (12 fluid ounce) can or bottle chile sauce : : Directions : In a mixing bowl, blend together the shrimp, cream cheese, sour cream and chili sauce. Season to taste with salt and ground pepper, serve with favorite crackers. Makes 1 quart. : : ============ : Tolley's Shrimp Dip : 24 ounces cream cheese -- softened : 1 medium onion -- grated : 2 cloves garlic -- minced : juice of 1 lemon : 2 tablespoons Lea & Perrins : 1 tablespoon parsley -- minced : 1/4 teaspoon salt : 1/8 teaspoon black pepper : 1/8 teaspoon red pepper : liquid from 1 (4 1/2oz) can shrimp : 3 cans shrimp (4 1/2 oz) -- cooked/peeled : Soften cream cheese in microwave on high (100%) 20 seconds. Place in large mixing bowl along with onion, garlic, lemon juice, Lea & Perrins, parsley, salt, pepper, shrimp liquid. Beat until light and fluffy. Add whole shrimp to mixture. Blend on low speed until shrimp are coarsely chopped. Serve hot or cold with crackers or chips. (1 quart)

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