Today's recipe is for Creamy Shrimp Dip and comes from The Culinary Arts Institute Cookbook, that venerable workhorse of a cookbook.
I made a couple of dips for the refreshments at the library's Thursday evening needlecraft club. The Creamy Shrimp Dip is on the right in the below picture. We enjoyed it with cut veggies, as you can see, as well as crackers and bread crisps, which are not seen below. (The dip on the left is a cottage cheese-based dip that I'm not too sure I liked so I may work on it before posting the recipe.)
The recipe is really easy and strikes me as a classic, 1950s kinda recipe.
- 8 oz. cream cheese, softened
- 1 can (10.75 oz.) condensed cream of shrimp soup (until making this recipe I never knew there was such a thing)
- 2 T. chopped green onion
- 1 t. lemon juice
- 1/4 t. curry powder - one time I made this I didn't have any curry powder so I think I used cumin and it worked out well
- dash garlic powder
- 4 drops Tabasco - maybe they made drops bigger back in the day, but you definitely need more than 4 drops of Tabasco; I'm not even a big spice person - I like a little zing, but that's about it - and even I think 4 drops is not nearly enough; I think I ended up with 16 drops; add a few at a time and taste
- raw vegetables (for dipping)
- Combine cream cheese, soup, green onion, lemon juice, curry powder, garlic powder and Tabasco with a beater just until blended; do not overbeat. Chill.
- Serve as a dip with raw vegetable pieces. Or crackers. Or bread crips. Or bread sticks.
And that's all there is to it! I've made it a few times now and it's always a big hit. I especially liked it served with baked bagel chips. It's a quick, tasty recipe that's good to have in your repertoire.