My grandmother's old-fashioned Shrimp Dip is a classic, retro recipe that has been enjoyed at social gatherings and holiday parties for decades!
Servings 6 - 8 people
- 8 oz cream cheese, softened at room temperature
- ⅓ cup mayonnaise
- 2 tablespoons chili sauce
- 1 tablespoon dried minced onion
- 1 teaspoon garlic powder
- ½ teaspoon seasoned salt
- ½ teaspoon Worcestershire sauce
- 2 cups finely-chopped cooked shrimp* (about 8 ounces total)
- 1 tablespoon chopped fresh parsley
- Optional, for serving: crackers, celery sticks, potato chips, French baguette
In a medium bowl, use an electric mixer to blend together cream cheese, mayonnaise, chili sauce, onion, garlic powder, seasoned salt and Worcestershire sauce. Fold in parsley and shrimp. Cover and refrigerate for at least 1 hour, or until ready to serve.
*You can use fresh shrimp that you boil at home, "salad shrimp" that you purchase already cooked (usually in the frozen seafood section), or even canned tiny shrimp.
Properly stored in an airtight container in the refrigerator, your crab dip will stay fresh for about 3-5 days. I do not recommend freezing the dip, since the cream cheese base will "break" or develop an undesirable texture when thawed.
Serving: 1/8 of the dip | Calories: 201kcal | Carbohydrates: 3g | Protein: 9g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 116mg | Sodium: 599mg | Potassium: 92mg | Fiber: 1g | Sugar: 2g | Vitamin A: 448IU | Vitamin C: 3mg | Calcium: 78mg | Iron: 1mg