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Reviewed: Mar. 5, 2008

I too spread this in a flat dish. After I add the cocktail sauce, I top it with grated havarti cheese (or monterey jack/parmeasan/mozza). Sometimes I sprinkle it with some finely chopped fresh dill. Everyone LOVES it!

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Paije

	Cooking Level: Expert Home Town: Edmonton, Alberta, Canada
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Reviewed: Nov. 21, 2007

I have a difficult time following a recipe, I always have to alter it in some way or another. It's the day before Thanksgiving, and I'm making all those last minute things. One thing that has always been on our table every Thanksgiving has been celery stuffed with cream cheese. Now that "I've" been the one cooking the holiday dinners the past few years, I'm final able to spice things up a bit, hahaha. I substituted a 6oz can of fancy lump crabmeat for the shrimp, added 2 TBSP of fresh chopped parsley, and added a tsp of Emeril Lagasse's essence spice (you don't have to buy it, I got the recipe last year when I made his cranberry glazed Turkey breast). I used all the other ingredients such as the lemon juice and hot sauce. I think it tastes fantastic. Not sure if anyone else will like it tomorrow or not, but I do, haha. It has a slight 'kick' to it, not overwhelming at all.

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sapience

	Cooking Level: Expert Home Town: Easton, Pennsylvania, USA Living In: Fort Myers, Florida, USA
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Reviewed: Oct. 20, 2007

very simple, very tasty, very affordable. I use only one 8 oz package of cream cheese to one 4 oz can of tiny shrimp. Mush together with a fork and squirt in the lemon juice. I didn't do the hot sauce (kids party) or green onion (didn't have it).

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Not BCrocker

	Cooking Level: Expert
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Reviewed: Dec. 6, 2006

Can also substitute canned crab meat for the shrimp which makes it yummy too. My suggestion, to make it a touch less messy, is I spread the cream cheese mixture on the bottom of a decorative pan and then put the cocktail sauce on top. It makes it easier for guests to spread and doesnt ruin your "Creation" like when you put it in the ball form. Wonderful recipe, good one to share.

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GB4TITAN

	Cooking Level: Intermediate Living In: New Berlin, New York, USA
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Reviewed: Nov. 5, 2006

This was a really great dip! I did change it a little... I added the shrimp first, and then used the beater. I didn't like the idea of having whole shrimp in the dip. It turned out well.

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Ker

	Cooking Level: Intermediate Living In: Montreal, Quebec, Canada
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Reviewed: Mar. 5, 2006

THIS RECIPE WAS PRETTY GOOD. NEXT TIME I AM ONLY GOING YO USE ONE 8 OZ. PACKAGE OF CREAM CHEESE AND SEE IF I LIKE IT BETTER

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jojo quas

	Cooking Level: Expert Home Town: Detroit, Michigan, USA Living In: Dearborn Heights, Michigan, USA
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Reviewed: Jan. 5, 2006

My family and relatives thought this dip was awesome! Very fresh and full of flavor. This gets everyones vote to make often. Thumbs up...this ones a winner!!

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SUE MELOCHE

	Cooking Level: Expert Home Town: Clinton Township, Michigan, USA Living In: Sterling Heights, Michigan, USA
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Reviewed: Oct. 22, 2005

I didn't check my lemon juice first. It was VERY strong and made this dip a little too tangy. I suggest using less lemon juice and taste it first,you can always add more if necessary. Other wise it is very good.

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Reviewer:

LINDAPURCELL


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Reviewed: Dec. 23, 2003

I was so happy to find this awesome recipe . I tried it at Christmas at my aunt's house and am serving now at my parties!

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7 users found this review helpful

Reviewer:

SCARRYMOM


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