Betty Littleton Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1/2 pint sour cream1 (8 oz) cream cream cheese1/2 cup celery, chopped fine1/2 cup onions, chopped fineSalt and pepper to tasteJuice of 1 lemonRed pepper to taste2 small cans shrimp Combine sour cream with cream cheese. Add celery, onions, salt, pepper, lemon juice and red pepper … Continue reading Shrimp Dip
Earline Giddens Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 can shrimp1 (8 oz) cream cheese 1 onion, chopped fine1/3 cup mayonnaiseDash of salt or garlic powder Cream and serve with chips.
Donna Kelley Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 can Campbell's cream of shrimp soup8 oz package cream cheese6 oz can small shrimp, drainedSmall onion, choppedDash of garlic salt Mix all ingredients well with electric mixer. Serve with snack crackers or chips.
Suzonnie Jolly Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 2 package cream cheese2 small cans small deveined shrimp1/2 to 3/4 cup mayonnaise1 dash Worcestershire® sauceGarlicSmall amount of Cheddar cheese, grated1/2 small onion, choppedJuice of 1 lemon Mix all ingredients together. IN HONOR OF OUR CHILDREN, GRANDCHILDREN AND GREAT-GRANDCHILDREN Given by Don and Frankie Hinton
Evelyn Odom, FMS 1 can shrimp1/2 cup sour cream1 1/2 Tbsp Worcestershire® sauce2 small (3 oz) package cream cheese1 medium onion Grind shrimp and onion; add cheese and seasoning. Serve with chips or crackers.
Essie Andrews, F.H.S. 1/4 cup milk1 cup mayonnaise1 Tbsp Worcestershire® sauce1/4 tsp garlic salt3 drops of hot pepper sauce1 small onion, quartered1 can shrimp, drained1/2 lb Cheddar cheese, cubed Assemble blender. Put all ingredients into blender container. Cover and process at liquefy until smooth. Chill before serving. Yield 2 cups.
Patsy Holdman, B.H.S. 2 cans shrimp, drain 1 can2 (8oz.) cream cheese, softened1 small onion, gratedDash of garlic powder2 tsp lemon juiceSalt and red pepper to taste Beat all ingredients, except shrimp, until fluffy. Add shrimp and heat until warm. Service with small crackers or chips.
Judy Read 1/2 lb shrimp3 Tbsp chili sauce1/2 tsp lemon juice3 Tbsp milk or cream1 pkg cottage cheese1/2 tsp onion juice1/4 tsp Worcestershire sause Finely chop shrimp, mix with cottage cheese. Stir in chili sauce, onion and lemon juice and Worcestershire® sauce. Gradually beat in milk or cream until mixture reaches desired dipping consistency.
Mary Faye Holdman 1 can shrimp (1/2 can of juice) 1 (8 oz) pkg. cream cheese dash of garlic powder 2 tsp. lemon juice salt and red pepper to taste 1/2 small onion, grated Beat until light and fluffy. Serve with chips or crackers.
Maureen George 4 oz sour cream 4 oz Philadelphia cream cheese 1 pkg Hidden Valley Ranch dressing 1 can shrimp (7 oz) In your mixer bring the cream cheese to a creamy texture. Add sour cream; mix. Then add Hidden Valley Ranch dressing and shrimp. Stir. Ready to use.