Cherri’s Shrimp Dip Recipe

My mother was a genius in and out of the kitchen. This is one of those recipes that she adapted to suit my dad’s taste buds… and it’s a winner. Cherri’s Shrimp Dip Recipe was one of my mom’s go to recipes for her many dinner parties.

Dips & Spreads

Shrimp Dip

• January 8, 2017
• Serves 20 20

Print Recipe

Ingredients

• 12oz Cream Cheese (softened & whipped) 12 oz Cream Cheese
• 1/2 cup Mayonnaise 1/2 cup Mayonnaise
• 2 Lemons (juice only) 2 Lemons
• 1 tablespoon Tabasco (or to taste) 1 tablespoon Tabasco
• 1/2 Onion (grated) 1/2 Onion
• 1/2-2 cup Heinz's Chili Sauce 1/2-2 cup Heinz's Chili Sauce
• 2 tablespoons Worchestershire Sauce 2 tablespoon Worchestershire Sauce
• 1/4 cup Sour Cream (light is ok) 1/4 cup Sour Cream
• Salt & Pepper (to taste) Salt & Pepper
• 2-4 tablespoons Horseradish (Optional) 2-4 tablespoon Horseradish
• 2lb Shrimp (cooked, chopped) 2 lb Shrimp

Directions

Step 1

Chop shrimp up into bite size pieces. Blend all remaining ingredients (not the shrimp) together in a food processor or blender. Add the shrimp. Refrigerate for about 1 hour. Serve with your favorite crackers like Ritz or Rye Crisp.

I believe she got the idea from the typical shrimp dip that was served in the 60’s which was a basically layer of cream cheese, some Hienz Chili Sauce, and shrimp.

My dad, however, cannot stand the taste or consistency of cream cheese, but liked the flavors of the classic shrimp dip.  So, my mom came up with this variation which smooths out the cream cheese perfectly so there are no lumps that will make my dad go ‘eeew’.

So, here’s another one of my mom’s brilliantly modified recipes.  You will see my notes as to how I’d like to improve upon it. Either way you make it, it’s a winner.