Shrimp Dip Recipe

Posted by Grandma Jeanne on June 22, 2009

1 can shrimp
1 cup mayonnaise
1 bag grated Cheddar cheese
1 minced onion
Drop of Worcestershire sauce
1/2 cup sour cream

Mix together and serve.

Dill Dip for Vegetables Recipe

Posted by Grandma Jeanne on June 15, 2009

1 (8 ounces) package cream cheese, softened
1/2 cup mayonnaise
1 teaspoon chopped parsley
1 hard-boiled egg, chopped
1/4 teaspoon salt
1 teaspoon dried dill weed
dash of pepper and garlic
2 tablespoons chopped onion
2 teaspoons dried or fresh chives

Mix all ingredients well in blender.

Chill.

Serve with crisp vegetables.

Cottage Cheese Dip Recipe

Posted by Grandma Jeanne on June 8, 2009

2 cups cottage cheese
2 beef bouillon cubes
2 teaspoons onion flakes
2 teaspoons lemon juice
Garlic (optional)
Worcestershire sauce (optional)

Put all the above in blender and blend to look like a sour cream dip.

Let set in refrigerator 2 to 3 hours before serving.

Use for raw vegetables (cauliflower, broccoli, carrot sticks, and mushrooms), chips, or crackers

Shrimp Dip Recipe

Posted by Grandma Jeanne on June 1, 2009

1 large package cream cheese
1/4 cup milk
1 can shrimp, flaked
1/4 onion, cut fine
Dash of Worcestershire sauce

Cream the cream cheese in mixing bowl with fork.

Add milk until real creamy.

Add chopped onion, flaked shrimp, and Worcestershire sauce.

Makes about 1 pint.

Joanne’s Shrimp Dip

Posted by Grandma Jeanne on May 28, 2009

My friend Joanne brought this dip to a Bible study one night. It was a very big success!

1 8-ounce package cream cheese
1/2 pound cooked shrimp (fresh is best)
1 teaspoon lemon juice
1 tablespoon grated onion
2 heaping tablespoons mayonnaise

Stir together.

Refrigerate.

Make at least 3 hours ahead.

Serve with crackers. I like to use Wheatsworth stone ground wheat crackers.

Enjoy!