Shrimp Spread #1

This blender shrimp spread is one of those appetizers that disappears from the table before you even sit down. Baby shrimp get processed with cream cheese, mayo, lemon juice, and a touch of dill into a smooth, creamy spread that’s briny and bright.

The lemon juice does double duty here. It brightens the shrimp flavor and cuts through the richness of the cream cheese and mayo so the spread doesn’t taste heavy. That sprig of parsley blended right in adds a clean, herbal note you wouldn’t expect from such a simple recipe.

Blend until smooth, chill, and set out with crackers or snack rye bread. The texture firms up in the fridge, making it easy to spread without tearing the bread.

Pro Tips

• Make sure the cream cheese is fully softened or you’ll get lumps that won’t blend out
• Drain the baby shrimp well and pat dry; extra liquid makes the spread runny
• Chill for at least an hour before serving so the flavors come together and the texture sets
• Bring it to the table slightly cool, not ice cold, for the best flavor

Variations

• Add a dash of hot sauce or Old Bay seasoning for a spicier, coastal kick
• Fold in finely diced celery after blending for some crunch in every bite
• Use crab meat instead of shrimp for a crab dip variation