Shrimp Dip

Shrimp Dip

10
THEMCRAES 0

"A great and easy addition to a cracker or chip. Every shrimp lover will have a cow when they taste it."

Ingredients 1 h 30 m {{adjustedServings}} servings 91 cals

Serving size has been adjusted!

Original recipe yields 24 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 91 kcal
  • 5%
  • Fat:
  • 6.9 g
  • 11%
  • Carbs:
  • 1.3g
  • < 1%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 141 mg
  • 6%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Ready In

  1. In a medium bowl, mix the cream cheese, ketchup and prepared horseradish. Gently fold in the shrimp. Cover and chill in the refrigerator at least 1 hour before serving.
Tips & Tricks
Hot Artichoke and Spinach Dip II

This hot dip is loaded with spinach, artichokes, and plenty of gooey cheese!

Fruit Dip

Dunk fresh fruit into a sweet and creamy pineapple-flavored dip.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 10

  1. 10 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
SUZNNE
5/3/2004

I'm not sure why this doesn't have more ratings or reviews. I found this recipe over a year ago and everyone loves this dip! Very easy to make and always tasty. Chill for a few hours for better flavor.

MY2BOYS1821
6/26/2005

The biggest hit appetizer dish at the party. Goes great with Wheat Thins, or Ritz Crackers. YUMMY YUMMY!!!! It doesn't last long though so make enough for everyone.

Java_Girl
4/2/2008

Not bad. It's basically cocktail sauce and cream cheese with shrimp. I like the flavor but not so much when it's combined like this. I prefer one of the other recipes that layer the cream cheese and then the cocktail sauce and shrimp together on top. It just tastes better to me. Also, the instructions don't say this but I highly recommend softening the cream cheese before trying to mix it with the ketchup and horseradish. I had a hell of a time getting the lumps out before putting in the shrimp.