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Nutrition Facts
Serving Size 1 (116g) Recipe makes 12 servings
Calories 223
Calories from Fat 136		(60%)
Amount Per Serving		%DV
	Total Fat 15.1g	23%
	Saturated Fat 6.7g	33%
	Monounsaturated Fat 4.0g
	Polyunsaturated Fat 3.4g
	Trans Fat 0.0g
Cholesterol 133mg		44%
Sodium 309mg		12%
Potassium 174mg		4%
Total Carbohydrate 6.1g		2%
	Dietary Fiber 0.1g	0%
	Sugars 1.9g
Protein 15.7g		31%
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Shrimp Dip

Recipe #34683 | 20 min | 20 min prep | add private note

⁽⁴⁷⁾ RATE IT NOW Print Recipe

By: PanNan
Jul 23, 2002

We've been making this recipe for over twenty years. It was a favorite potluck appetizer recipe shared by a previous co-worker.

SERVES 12 (change servings and units)

Ingredients

2 cans shrimp
1 small onion, chopped fine
1 dash Worcestershire sauce
1 (8 ounce) package cream cheese, plus
1 (3 ounce) package cream cheese
3/4 cup mayonnaise
1 teaspoon horseradish
2 tablespoons ketchup
2 teaspoons dill weed

Directions

1
Make one day ahead.
2
Let cream cheese rest at room temperature until soft.
3
Mash all ingredients together (a potato masher works great).
4
Chill before serving, at least one day.

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Featured Reviews for This Recipe

From: BelmarNJmike

On Oct 28, 2009

My friends love it when I make this...it is by far the most requested dip I have ever made....very easy, I use the "Fresh Frozen" pre cooked shrimp...and an immersion blender to get all the lumps out! If you don't have an immersion blender...get one...it will be your favorite kitchen toy!

0 people found this review helpful

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From: Dan in Raleigh, NC

On Sep 20, 2009

Excellent. Had uncooked shrimp, so I cooked them in a pan with a little butter and garlic and, once pink throughout, threw them in ice water to stop the cooking. Chopped up the shrimp in to smaller pieces and threw them in to the previously blended ingredients (used beater to mix and smooth out). Tastes great right out of the bowl - can't wait until it's rested for a while in the fridge. Thanks!

1 person found this review helpful

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From: Kimar

On Mar 31, 2003

I made this for a party and it was a big hit. It is much better the next day so definitely make it one day in advance. My cream cheese was lumpy and looked like cottage cheese in the dip which a few people commented on and it was a real turn-off, so next time I'll beat the cream cheese first with an electric mixer until it's creamy before I add the other ingredients. The recipe didn't specifically state to drain the cans of shrimp, but they must be drained. The dip was a bit salty the first day but seemed less salty the next day. This is a keeper!

22 people found this review helpful

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From: bratty

On Nov 27, 2003

I made this as an appy for Thanksgiving. As there are just the two of us, next time I will half the recipe. This was one of the best dips we've ever had. I beat the cream cheese as someone else suggested and that worked very well. I couldn't quit nibbling when I mixed it up, but I have to admit it was even better the next day. I didn't use canned shrimp, I had some precooked shrimp on hand that I used, and I just chopped those up really fine, and I added a red onion which really set off the flavors. I served it with some Cracked Pepper Crackers, and we couldn't stay out of the stuff, I finally just put it back in the fridge or we wouldn't have eaten our actual meal I had prepared. I am low-carbing and I plan to use the rest and stuff celery sticks for a snack. Thanks for a great recipe PanNan, I will definately be making this one again.

7 people found this review helpful

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