SHRIMP DIP

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Shrimp DipThis recipe for Shrimp Dip is perfect to serve your friends and family for game day or any holiday gathering.  We can eat this anytime. I have even had it for lunch on a croissant as a sandwich.  Serve it with crackers, potato chips, scoops corn ships, or whatever sounds good to you.  Great with fresh vegetables and even on baked potatoes.  You could double the recipe for a crowd and it keeps well for several days in the refrigerator.

Shrimp Dip

3 (8 ounce) packages cream cheese, softened

2 (4.5 ounce) cans tiny shrimp, drained or you could use frozen or fresh shrimp

1 cup finely chopped onion

1 cup finely chopped celery

1/4 cup finely chopped green pepper

1/2 teaspoon salt

1 teaspoon Worcestershire sauce

1 cup mayonnaise or could use Miracle Whip

Pinch cayenne

Combine all ingredients except shrimp and mix well with mixer.  Fold in shrimp with spoon.  Place in refrigerator for several hours or overnight.  Makes about 4 1/2 cups of dip.  This dip keeps well in the fridge for several days. Enjoy!

If you like this recipe, you might also like my recipe for Shoepeg Corn Dip.

Shrimp Dip
Prep Time
10 mins
Total Time
1 hr 10 mins
 

This shrimp dip is very easy to prepare and it's a versatile recipe. You can also use this as a spread on a sandwich. We love it anytime.

Course: Appetizer, Snack
Cuisine: American
Keyword: Shrimp Dip
Servings: 4 cups
Author: The Southern Lady Cooks
Ingredients
  • 3 (8 ouncpackages cream cheese softened
  • 2 (4.5 ounccans tiny shrimp drained or you could use frozen or fresh shrimp
  • 1 cup finely chopped onion
  • 1 cup finely chopped celery
  • 1/4 cup finely chopped green pepper
  • 1/2 teaspoon salt
  • 1 teaspoon Worcestershire sauce
  • 1 cup mayonnaise or could use Miracle Whip
  • Pinch cayenne
Instructions
  1. Combine all ingredients except shrimp and mix well with mixer. Fold in shrimp with spoon. Place in refrigerator for several hours or overnight. Makes about 4 1/2 cups of dip. This dip keeps well in the fridge for several days.

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2 Comments

  1. I love this Web site – love. the recipes !!!

  2. Love your recipes! I make this all the time for sandwich spread. Much better with fresh bay shrimp. My husband doesn’t like green pepper so I use finely diced jalapeno. I serve in warm pita (pocket) bread with lettuce and tomato slices from our garden.

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