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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (111g) Recipe makes 10 servings |
||
| Calories 194 | ||
| Calories from Fat 127 | (65%) | |
| Amount Per Serving | %DV | |
| Total Fat 14.2g | 21% | |
| Saturated Fat 6.0g | 29% | |
| Monounsaturated Fat 4.0g | ||
| Polyunsaturated Fat 3.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 73mg | 24% | |
| Sodium 401mg | 16% | |
| Potassium 156mg | 4% | |
| Total Carbohydrate 9.7g | 3% | |
| Dietary Fiber 0.6g | 2% | |
| Sugars 4.0g | ||
| Protein 7.8g | 15% | |
Ingredients
- 1 (1/4 ounce) package gelatin
- 1/4 cup warm water
- 8 ounces cream cheese
- 1 (10 ounce) can tomato soup
- 1/2 green pepper, finely chopped
- 1/2 cup onion, finely chopped
- 3/4 cup mayonnaise
- 2 (4 ounce) cans baby shrimp
Directions
1
Mix onions, green peppers& mayo in bowl and set aside.2
Over medium heat in medium size pot mix until creamy and well blended cream cheese& tomatoe soup (No cream cheese lumps).3
Rinse both cans of shrimp well under water, set aside to allow water to drip off.4
In small bowl mix warm water and Gelaton until dissolved.5
Once tomatoe soup and cream cheese is well blended add all ingredients to the pot, mix well.6
Put shrimp dip into a nice serving bowl (the one you'll serve the dip in) that can be refrigerated.7
Refrigerate until the dip is completely chilled.8
When the dip is done it will be hard as jello.9
Serve with a HARD cracker, seasame crackers,trisciuts, etc.10
A cracker that wont break when you dip into it.
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- Course > Appetizers > Dips
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- Preparation > Time to Make > < 15 mins
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Featured Reviews for This Recipe
From: Chef KLC
On Feb 11, 2007
I used frozen salad shrimp, drained between paper towels and celery instead of green peppers. Very good. Have had this also with cream of celery soup instead of tomato. Thanks!!
From: mkeen3
On Dec 25, 2006
Good dip, but I couldn't get it out of my head that I was eating tomato soup! I added some cracked pepper and cayenne pepper to get a little zip. I took the advice of others and used 1/2 of a gelatin packet. The consistency was good. I made it for the people at work and they finished it off. Thank you for the recipe.
From: sistah
On Jul 25, 2006
I got this recipe from my Mother many years ago and we never have a holiday without it. We have never used green pepper however, and we serve it with cocktail breads as a spread. Yum, wish I had some right now.
From: Tamaretta
On Dec 10, 2006
This has been a favorite for several years - we make ours just slightly different - instead of tomato soup I use cream of mushroom and instead of green pepper I use celery. Also personal preference, only use 1/2 a pkt of gelatin--it's easier to scoop without breaking the crackers. Always, always let sit for several hours or overnight in the fridge to marry the flavors. YUM!
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