Joanne’s Shrimp Dip Recipe

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!

Dilled Shrimp Dip Recipe

Posted by Grandma Jeanne on May 18, 2009

1/2 cup milk
2 (8 ounces) packages cream cheese, softened
2 (4 1/2 ounces) cans shrimp, chopped and drained
2 teaspoons lemon juice
2 teaspoons Worcestershire sauce
1 teaspoon garlic salt
1/2 teaspoon dill seed

Blend milk and cream cheese.

Stir in shrimp, lemon juice, Worcestershire sauce, garlic salt, and dill.

Cover and chill for l hour or more.

Makes 3 cups. (This recipe can easily be cut in half.)