shrimp-dip-ii

Shrimp Dip II

10 Reviews Add a Pic
  • Prep

    5 m
  • Ready In

    5 m
Wilma Scott
Recipe by  Wilma Scott

“This is a spicy and creamy dip - good for vegetables.”

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Ingredients

Adjust Servings

Original recipe yields 1 1/2 cups dip

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Directions

  1. Combine cream cheese, mayonnaise, chile sauce, lemon juice, horseradish, Worcestershire sauce, red food coloring, and shrimp in a small bowl. Mix well. Serve immediately, or refrigerate. Do not make more than 24 hours in advance.

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Reviews (10)

Rate This Recipe
LISA_74
8

LISA_74

I made this recipe over the weekend for a family party, it was a big hit!! It is super simple to make and very tasty. I think it tastes better after being chilled in the refrigerator for an hour or so. I served it with potato chips. I used a bit less mayo and a bit more horseradish sauce, but that was just my own personal taste.

Lynnette
7

Lynnette

It was ok as is. We thought it was a little bland so we added 1/2t onion powder and 1/2t garlic powder. It was great after that. Hubby decided to tweak it one more time and added some choped chipoles. It was awsome!

AARON5
7

AARON5

Excellent dip to eat with celery or any other dipping veg. Hot, but not to hot. Flavors blend nicely together.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 148 cal
  • 7%
  • Fat
  • 14.1 g
  • 22%
  • Carbs
  • 1.1 g
  • < 1%
  • Protein
  • 4.7 g
  • 9%
  • Cholesterol
  • 48 mg
  • 16%
  • Sodium
  • 164 mg
  • 7%

Based on a 2,000 calorie diet

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