From Denny: This is something we really enjoy here in Louisiana. If it isn't a gravy with rice, a soaked cake then it's a dip of some kind, preferably with seafood. Shrimp is the number one choice for dips!
Yield: This quantity will serve a party of 15-20. Just double the ingredients if you’re having a larger party.
Ingredients for Shrimp Dip:
½ pound medium to large boiled shrimp (peeled and deveined)
1 package cream cheese (softened)
¼ cup sour cream
¼ cup chopped green onions
1 tablespoon ketchup
½ teaspoon prepared horseradish
1 stalk celery (cut very small)
Tony’s Creole Seasoning
Using a food processor, place all ingredients except the celery. Pulse several times until mixed well leaving a bit of chunky shrimp.
Remove mixture to a mixing bowl using a rubber spatula. Carefully remove the mixture from the blade.
Fold in the chopped celery. The celery gives the dip a good crunch.
Mix in a sprinkling of Tony's Creole Seasoning.
Serving Suggestions for Shrimp Dip:
Pour into a pretty bowl or hollowed out Hawaiian sweet bread or serve with Petite Mini Toasts.