Cathe's Shrimp Dip
Submitted by CYNTHIAJFULMER
A warm, creamy shrimp dip with cream cheese, butter, horseradish, Tabasco, and Worcestershire. Served hot with crackers, it disappears fast at any gathering.
YIELD
4 cupsPREP
10 minCOOK
20 minREADY
30 minThis is the hot dip that empties the bowl before halftime.
Canned shrimp get a quick ice bath with lemon juice to freshen them up, then they’re mashed and stirred into a warm, velvety blend of cream cheese, butter, and sautéed onions.
Horseradish adds a sharp bite, Tabasco brings the heat, and Worcestershire gives it that deep, savory backbone.
Serve it warm with sturdy crackers and watch people hover around the bowl like it owes them money.
Pro Tips
- The ice bath with lemon juice is a clever trick that removes the “canned” taste from the shrimp. Don’t skip it.
- Keep the dip warm in a small slow cooker on low if you’re serving at a party. It thickens as it cools, so gentle heat keeps it scoopable.
- For a fancier version, swap canned shrimp for fresh cooked shrimp chopped into small pieces.
Ingredients
Directions
Cook onion in butter until limp.
Drain shrimp; place in a bowl with enough water to cover with 3 ice cubes and the lemon juice.
Let sit 5 minutes; discard ice cubes and drain well.
Mash up shrimp.
Cut cream cheese into hunks; blend in pan with butter and onions.
Stir in crushed shrimp, horseradish, Tabasco, and worcestershire sauce, mix well.
Heat thoroughly.
Remove from heat and serve with crackers.
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