This is a great summer by the sea or lake dip! However, my mom always served it on Christmas Eve as well… it was her favorite, after all!
Mom’s Favorite Shrimp Dip
- 1 (8-ounce) container sour cream
1 (3-ounce) package cream cheese, softened
1 envelope dry Italian salad dressing mix
8 ounces shrimp, cooked and finely chopped
3 green onions, chopped, white ends and green tops
- Beat sour cream, cream cheese and salad dressing mix in small mixer bowl until creamy. Stir in shrimp and green onions.
- Transfer to serving dish. Cover; refrigerate for 1 hour. Serve with club crackers.
Makes 2 1/2 cups dip.
Needless to say, it is important to keep anything with mayo cold. If you don’t own a shrimper or icer as it is sometimes called, then you can create one by using two glass bowl, one significantly smaller than the other. Line the first bowl with crushed ice making sure it goes up the sides. Push the smaller bowl into the ice firmly. Use the smaller bowl to mound dip, mayonnaise based chicken or tuna salads in or even fruit salad… anything that should be kept or served cold. This will not protect the salad or dip without a few other precautions. Do not put in direct sun light, keep an eye on the ice and replenish as necessary and return the dish to the refrigerator as possible if you are outside… of course, with this shrimp dip, your biggest chore will be refilling the bowl!