Recipe by WENGERT
"This unassuming dip, loaded with shrimp and Italian-style seasonings, is simple to make and hard to resist. It is best served with rippled potato chips. Enjoy!! "
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1 (16 ounce) container
1 (.7 ounce) package
dry Italian-style salad dressing mix
cooked baby shrimp
I found this recipe tasted better after it had a chance to marinate a few hours. I also added about 1/2 teaspoon of garlic salt and used the Zesty Italian dry dressing mix. It was a hit with our guests!
Out of five appetizers - no one ate this. The shrimp and the italian flavor with potato chips just didnt work together. The most of it went in the garbage.
Try not changing anything else, but making one addition...a standard size package of cream cheese :) Makes it really good.
I agree that this recipe is easy and perfect to take to parties. I made it to take to a Christmas Eve cocktail party and it was gone in no time at all. I do have to confess that I did something I never do, I changed the recipe. I used a pound of shrimp not the ½ pound the recipe called for. Come on, who doesn’t love shrimp! Also, I don’t eat potato chips but served this with whole wheat grain crackers. Great recipe and I know for a fact I will be making this many times again in the future, thanks for sharing it with us!
So easy and perfect to take to parties! It is always a hit, so I know I can't go wrong when I take this.
This is just ok. Even though it's italian dressing mix it really tastes like ranch. A basic ranch dip with shrimp mixed it. If I am going to go through the trouble of using shrimp for something I'd like it to have a little more punch.
I make this but with the addition of cream cheese, 1 cup of sour cream, dry Italian seasoning & cooked shrimp & garlic salt. It's better the next day.
* Percent Daily Values are based on a 2,000 calorie diet.
Cold Shrimp Dip
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 37
Pile it into a tomato half, load it into a wrap, or spread it on bread. Chicken salad does it all.
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