This post was shared over at Weekend Potluck by The Country Cook and Meal Plan Monday by Southern Bite.
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Are you looking for a decadent appetizer to serve at your holiday gathering? Look no further than this recipe for Shrimp Dip!
This recipe dates back several generations and it comes from this cookbook that I talk about in this post.
Several years ago, my husband’s family compiled some of their favorite traditional recipes and put them all in this book. What a neat keepsake it is!
This recipe for Shrimp Dip is served every year at their family Christmas. It has to be served with potato chip…don’t knock it until you try it and you can’t break tradition!…and it has to be served in a glass bowl!
Our girls love this recipe particularly our oldest. She even requested to have it at her birthday party last year. Maybe it’s because they get to dip chips in it.
It really is extremely good and addicting. I could eat the whole bowl myself! It’s also very pretty. Food can be pretty, right? OK, good! Anyway, it has a very pretty pink color to it, of course, because it’s SHRIMP dip…so that makes it very appealing to the eye and with it being served in a glass bowl it adds a formal flair to any dinner party!
Like any old family recipe that has been passed down for generations, the recipe itself was very vague. It listed the ingredients, but the measurements were minimal or non-existent. Lucky for you, some very wise people in the family perfected it and I have measurements for you because I’m sure you wouldn’t like me very much if I just told you to dump however much you wanted into a bowl and serve:)
8 oz. cream cheese
1/2 Cup sour cream
1 Tablespoon finely chopped onion
1 1/2 Tablespoons horse radish
2 Tablespoons chili sauce
1/2 teaspoon Tabasco sauce
1 teaspoon Worcestershire sauce
1 Cup or 8 ounces minced shrimp
1 1/2 teaspoons lemon juice
Chop the shrimp and set aside. I like to use my mini food processor for this.
Chop the onion and set aside.
Cream together the cream cheese and sour cream. Add the remaining ingredients and mix well. Gently fold in the shrimp. The mixture should be just thick enough that it almost breaks the chip when dipping.
Refrigerate for at least two hours before serving. I like to refrigerate overnight so the flavors mold together. We prefer to use potato chips for dipping.
This recipe looks fancy, but it is so easy to whip together! I hope your family enjoys this recipe as much as ours has over the years!
- Mini food processor
- 8 ounces cream cheese
- 1/2 cup sour cream
- 1 Tablespoon finely chopped onion
- 1 1/2 Tablespoon horse radish
- 2 Tablespoons chili sauce
- 1/2 teaspoon Tabasco sauce
- 1 teaspoon Worcestershire sauce
- 8 ounces (1 Cup) minced shrimp
- 1 1/2 teaspoons lemon juice
- Chop the shrimp and set aside. I like to use my mini food processor for this step.
- Chop the onion and set aside
- Cream together the cream cheese and sour cream
- Add in all the other ingredients except the shrimp and mix well.
- Gently add in the shrimp.
- Cover and refrigerate for at least two hours before serving. I prefer to refrigerate over night if time allows. We prefer to serve with potato chips. Enjoy!
Frances Bohn says
I remember this recipe that was very similar to this one from the 60’s. Took it to a party and all the women surrounded the bowl and chips and we ate it all! You are right, I could eat the whole bowl myself.
The Farmwife Crafts says
It’s probably from the 60s as well as it’s been in the family for many generations. Thank you so much for visiting and commenting. Have a very Merry Christmas!!