Once you start eating this dip, you’ll have a tough time stopping. I’m not sure what it is but this dip is super addictive! It’s a recipe that my mom has made on Christmas Eve every year I can remember and I just started making for Ilya and myself last year (to thoroughly ensure we have enough to completely stuff ourselves beyond all reasonable levels, of course!). It’s seriously so yummy. I think it tastes best with pumpernickel pretzels (they sell them at Trader Joe’s here, not sure what other stores might carry them), but it’s also good with some wheat crackers (like Breton) or even just eating it off a spoon (don’t judge me!). Honestly, it’s that good…when I taste test it after it sits overnight, inevitably I end up eating several spoonfuls and then have to re-smooth the top to make it look presentable again (or not if I just make it for the 2 of us, we couldn’t careless how it looks).
This was one of those holiday items that was devoured before a photo could be snapped so darn…I had to make it again now in order to get a photo. Ilya and I are going to have to force ourselves to eat it ourselves. It’s a tough job but we’ll manage somehow!
Shrimp Dip
This is a simple dip to throw together but tastes amazing and is sure to be a huge hit at your next party or gathering. Once you start eating it you'll have a tough time stopping, though, so be sure to make enough to allow for some serious seconds, thirds, fourths, etc.!
Cook Time10 mins
Total Time20 mins
Servings: 8 to 10 servings
Ingredients
- 1 (8oz) brick of plain cream cheese
- 2 (4oz each) cans tiny cleaned shrimp (drained) - I use Bumble Bee Premium Select Tiny Shrimp
- 1/2 cup mayonnaise
- 1 tsp. lemon juice
- 1/4 cup onion (finely chopped)
- 1/3 cup chili sauce
- 1/4 tsp. Worcestershire sauce
Instructions
- Beat the cream cheese in a small mixing bowl until smooth, then add the mayonnaise and beat again until smooth. *Note: It's important to beat the cream cheese first separately, and then with the mayonnaise before the other ingredients to avoid lumps of cream cheese in the dip.*
- Add in all remaining ingredients then beat until there are just some small chunks of shrimp left.
- Place the dip in your serving bowl, then cover with plastic wrap and refrigerate overnight to allow all the flavors to blend (seriously, it will taste completely different the next day. If you taste test it before it goes in the refrigerator, it won't taste the way it ends up tasting. So do not add more things trying to make it taste a certain way, because no matter what it tastes like before it goes into the refrigerator, it will taste very different when you actually serve it).
- Serve with crackers or pretzels or whatever you want. My favorites are either Breton wheat crackers or pumpernickel pretzels (we get them here at Trader Joe's, I'm not sure what other stores might sell them).
Notes
**NOTE: This recipe is NOT Low FODMAP and is NOT approved for IBS and/or GERD/Acid Reflux/Heartburn**