Saturday, December 29, 2012

Recipes: Shimp Dip

For our New Year's gatherings, we're republishing two of our favorite appetizers (view Four Cheese Pâté). You may prepare this Shrimp Dip up to two days in advance. Our contributor likes serving this dip with crudités and Ruffles.

Shrimp Dip
Makes 1-Quart
8-ounces sour cream
8-ounces cream cheese, softened
1/2 Cup chopped celery
1/2 Cup finely chopped onion
Salt and Ground White Pepper, to taste
Ground cayenne red pepper, to taste
Juice of One lemon, freshly squeezed (do not substitute reconstituted)
2 (4.5-ounce) cans of deveined shrimp, drained

Cayenne pepper
Celery leaf tops, cleaned and crisped

For serving:
Your choice of assorted dippers

  1. Blend sour cream and softened cream cheese until smooth. 
  2. Fold in celery and onion. 
  3. Add salt, peppers, and lemon juice.
  4. Pick over drained shrimp for any pieces of shell, and to devein as needed.
  5. Mash shrimp with a fork, and add to sour cream mixture.
  6. Refrigerate for at least several hours before serving.
  7. Transfer chilled dip to serving dish, and arrange your choice of dippers.
  8. If you wish, garnish top of dip with dash of cayenne pepper and/or clean and crisp celery leaf tops.
Adapts recipe from recipe from Southern Sideboards (Jackson: Junior League of Jackson Publications, 1977), 42.

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What's your favorite dip? Leave a comment below!

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