Kohl's Shrimp Mousse Dip

This vintage shrimp mousse is the kind of appetizer that shows up at every Southern cocktail party and church potluck, and people go absolutely wild for it. Tomato soup melted with cream cheese creates a pink, creamy base, gelatin sets it firm enough to mold, and a full pound of chopped shrimp gives it serious seafood substance.

The tomato soup isn’t just filler. It brings a tangy, slightly sweet tomato backbone that pairs beautifully with the rich cream cheese and mayonnaise. Chopped celery and scallions add crunch and freshness throughout.

Unmold it onto a platter surrounded by Ritz crackers and watch it disappear in minutes.

Pro Tips

• Dissolve the gelatin in cold water first, then stir it into the warm soup-cheese mixture. Adding dry gelatin directly creates lumps that won’t dissolve.
• Melt the soup and cream cheese over low heat, stirring constantly. High heat causes the cream cheese to separate and go grainy.
• Spray the mold with cooking spray before filling. This makes unmolding clean and easy.
• Chill for at least 2 hours, but overnight gives the firmest set. Run the outside of the mold under warm water for 10 seconds to release.

Variations

• Use crabmeat instead of shrimp for a more luxurious, delicate mousse.
• Add a dash of hot sauce and Old Bay seasoning for a Chesapeake Bay-inspired version.
• Skip the mold and serve it soft as a warm dip straight from the saucepan.