Shrimp Dip

Betty Littleton

Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 1/2 pint sour cream
  • 1 (8 oz) cream cream cheese
  • 1/2 cup celery, chopped fine
  • 1/2 cup onions, chopped fine
  • Salt and pepper to taste
  • Juice of 1 lemon
  • Red pepper to taste
  • 2 small cans shrimp

Combine sour cream with cream cheese. Add celery, onions, salt, pepper, lemon juice and red pepper to taste. Mash the shrimp with a fork and add to the cheese mixture. Sprinkle red pepper on top and serve.

This recipe will make approximately 1 quart.





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