Hot Shrimp Dip Recipe

It may be small in size, but it's big in taste

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From, "River Road Recipes II...A Second Helping," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

  • 1/4 cup onions, finely minced
  • 1 Tablespoon butter
  • 1 (8 ounce) package cream cheese, softened
  • 1 (8 ounce) carton sour cream
  • 1 (4-1/2 ounce) can deveined shrimp, drained
  • 1 Tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • Dash of Tabasco sauce
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon Worcestershire sauce
  • 1/4 teaspoon garlic salt
  • Paprika to add pink color

TO PREPARE:

Saute onion in butter.  Stir in cream cheese and sour cream.  Add shrimp, mashing into bits with rubber spatula.  Add lemon juice and seasonings.  Serve warm from small chafing dish, accompanied by potato chips or corn chips.

YIELDS:  About 3 cups

 
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Copyright 1979 The Junior League of Baton Rouge, Inc.  All rights reserved.  Visit The Junior League of Baton Rouge website (http://www.juniorleaguebr.com) to purchase copies of River Road Recipes II and other fine cookbooks, or call (225) 924-0298.

Related Topics:

Food, Recipe, Recipes

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