Home › Forums › Chicks’ Night In › Quacketizers › Shrimp Dip
2 cans shrimp
1 small onion, chopped fine
1 dash Worcestershire sauce
1 (8 ounce) package cream cheese, plus
1 (3 ounce) package cream cheese
3⁄4 cup mayonnaise
1 teaspoon horseradish
2 tablespoons ketchup
2 teaspoons dill weed
Make one day ahead.
Let cream cheese rest at room temperature until soft.
Mash all ingredients together (a potato masher works great).
Chill before serving, at least one day.
(This recipe was acquired from Food.com)
CANS of shrimp? I never use cans, only fresh. What is the conversion?
Forgot your password?
Lost your password? Please enter your email address. You will receive an email with link to set new password.
Back to login