If you remember my post on The Saltine Cracker Elevated I promised I would get the recipe refined for my father-in-law’s Shrimp Dip.
McGyver was the official taste tester, after all who would know his dad’s recipe better? See we only had a list of the ingredients and not the quantity. McGyver had a general idea of what the recipe called for, and at one time in our married life I had actually got the exact recipe from Grandpa HoHo. But I put it somewhere safe and naturally I can’t find it now. Not wanting to call and ask for it again, (I didn’t want to appear as scattered brain as I am) I decided to keep making this dip until I got it right.
Good news, McGyver knew immediately what the difference was immediately after my first attempt. “More Shrimp and chop them up” he says, “the dip should have a slight pink color”. So I followed his words of wisdom and ba-da-boom-ba-da-bing, it turned into a beautiful thing.
Not sure if was really a good thing, because now I don’t have an excuse to make it every week….
1 8oz package cream cheese, softened
8 oz sour cream
Juice of 1/2 lemon
3 green onions, minced finely
2 4oz cans tiny shrimp, rinsed
Salt and pepper to taste
Mix the cream cheese, sour cream and lemon juice on med speed with a mixer.
Unless you are Grandpa HoHo, then mix it by hand.
You can mix it my hand even if you aren’t Grandpa HoHo if that’s how you like to do things.
Mix it till it’s smooth and creamy.
Mince up those green onions.
Rinse the little shrimp, rinse them really, really well. They are really, really salty little guys.
Add the shrimp and green onions to the cream cheese mixture.
Now I didn’t chop up my little geisha shrimp (isn’t that name so adorable?). I knew my mixer would take care of it for me!
Add salt and pepper. If you add salt, be very careful…those salty little shrimp were enough for me!
I served it this time with some celery…thought if I was going to make it every week I better serve it with something healthy.
How was I to know it would be perfect on the second try?
- 1 8oz package cream cheese, softened
- 8 oz sour cream
- Juice of 1/2 lemon
- 3 green onions, minced finely
- 2 4oz cans tiny shrimp, rinsed
- Salt and pepper to taste
- Mix the cream cheese, sour cream and lemon juice on med speed with a mixer. Mix it till it's smooth and creamy.
- Mince up those green onions.
- Rinse the little shrimp, rinse them really, really well. They are really, really salty little guys.
- Add the shrimp and green onions to the cream cheese mixture.
- Add salt and pepper. If you add salt, be very careful...those salty little shrimp were enough for me!