24 December, 1986

Shrimp Dip | Southern Sideboards

Looking for a light and refreshing dip? This one is great, and you can make it two days in advance. The flavor actually improves with refrigerator time!

Shrimp Dip ingredients
Makes 1 Quart 
For dip:
1 (8-oz) carton sour cream
1 (8-oz) pkg cream cheese, softened
1/2 cup chopped celery
1/2 cup finely chopped onion
Salt
Ground White Pepper, to taste
Ground cayenne red pepper, to taste
Juice of one lemon, freshly squeezed (do not substitute reconstituted)
2 (4-1/2-oz) cans of deveined shrimp, drained

For serving:
Assorted dippers

Notes: We like to serve with Ruffles® Potato Chips or crackers with celery or carrot sticks.

Directions
Blend sour cream and softened cream cheese until smooth. Fold in celery and onion. Add salt, peppers, and lemon juice.

Pick over drained shrimp for any pieces of shell; devein as needed. Mash shrimp with a fork, and add to sour cream mixture.

Refrigerate at least several hours before serving.

Transfer chilled dip to serving dish, and arrange your choice of chips or crudités. If you wish, garnish top of dip with dash of cayenne pepper and/or clean and crisp celery leaf tops.



This Shrimp Dip recipe is from Southern Sideboards (Jackson: Junior League of Jackson Publications, 1977), 42.

No comments:

Post a Comment