House Shrimp Dip
- YIELDS
- 3 cups
- COOK TIME
- 5 Min
A perfect all-time pleaser, as succulent and rich as anything from a fine restaurant but even better tasting 'cause you made it your very own self. Serve with your favorite crackers.
What You'll Need
- 1 1/2 pound cooked shrimp, peeled and deveined
- 2 (8 ounce each) containers whipped cream cheese
- 1 cup mayonnaise
- 1 tablespoon Worcestershire sauce
- 2 teaspoons hot pepper sauce
- 2 tablespoons chopped scallion tops
What to Do
- Coarsely chop shrimp.
- In small bowl, combine shrimp and all remaining ingredients.
- Refrigerate several hours, or overnight before serving.
Notes
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Vodika
Sep 10, 2012
This is the same recipe I use along with some coarsely chped crab meat and stuffed in wang tong rappers and deep fry untill golden brown, oh and you can also freeze them on a cookie sheet then put them in a zip lock baggie and take them out and cook them when ever you want and as many as you want
Vodika
Sep 10, 2012
OOp's I mean Wong tong LOL, and wet the edges and fold them into a triangle shape, and I always make a big batch they will keep for about 6 months but never last that long, and serve with a sweet plum sauce
PA Momma
May 31, 2012
Even with the Worchestershire sauce and hot pepper sauce I just have to add some Old Bay Seasoning (1 tablespoon) ... This disapears faster than the end of the month paycheck!
carolynwilkerson 9 649024
May 06, 2013
I was thinking of cutting back on hot sauce and maybe worchester too. Sure sounded spicy hot to me.
jsm42 2250298
May 31, 2012
This sounds delicious and very quick to make. Like that there are very few ingredients. Will give it a try for my next card party.
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