Recipe by Wilma Scott
"This is a spicy and creamy dip - good for vegetables."
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1 (8 ounce) package
cream cheese, softened
hot pepper sauce
red food coloring
1 (6 ounce) can
small shrimp, drained
I made this recipe over the weekend for a family party, it was a big hit!! It is super simple to make and very tasty. I think it tastes better after being chilled in the refrigerator for an hour or so. I served it with potato chips. I used a bit less mayo and a bit more horseradish sauce, but that was just my own personal taste.
Nobody touched it.
It was ok as is. We thought it was a little bland so we added 1/2t onion powder and 1/2t garlic powder. It was great after that. Hubby decided to tweak it one more time and added some choped chipoles. It was awsome!
Excellent dip to eat with celery or any other dipping veg. Hot, but not to hot. Flavors blend nicely together.
I'm giving this a four because I made a few changes. Instead of canned shrimp I used some cooked, peeled shrimp that I had on hand, and just chopped them up. Then I added artichoke hearts and black olives and heated the whole thing up with some Jack and parmesan cheeses on top. Yum. Mee. I'm eating it with tortilla chips. Love the horseradish!
quick and fast dip- great for veggies. i altered it a bit by using seafood sauce ( horseradish with ketchup)
SO good I could eat it all by myself! I followed the recipe exactly. Much better than some of the other seafood dips I have made from this site. I thought the red food coloring was strange, but it did make the dip visually appealing. Thanks for the recipe
It is perfect! Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Shrimp Dip II
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 127
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