O.K. so it’s not that famous… but it should be!
I hope the Kennedy clan will forgive me for letting this family favourite out of the bag. The holidays would never be the same around our house unless I made Betty’s Shrimp Dip. This recipe has stood the test of time for some 70 years… so it must be great, right? I love the fact that it is an old 1950’s sort of recipe that is still so darn tasty today!
Back ‘in the day‘ this recipe was poured into a 4-cup jelly mould, then when set, turned out on to a platter to serve… so Mad Men! Today I recommend making several bowls to set around the party so everyone has a great place to dip at will.
I also love the Christmas colours of this dip – red and green. These traditional colours of the season were out of fashion for a while, but I’m so totally back into that scheme. I did my decorations this year with red, white, silver and lime green… what do you think? Does it go with the dip??
- 1 envelope clear gelatin
- ¼ cup cold water
- 1 8oz. cream cheese brick
- 1 can tomato soup
- 1 cup mayonnaise
- 2 cans cocktail shrimp, drained and chopped a bit
- ½ cup onion, finely chopped
- ½ cup celery, finely chopped
- 1 bell pepper, finely chopped (use red or green or ½ of each)
- 2 Tbsp horseradish
- 5 drops Tabasco sauce (or as much as you like)
- In a small dish stir gelatin into water and set aside.
- In a saucepan over medium heat, stir together tomato soup and cream cheese until melted and well blended.
- Stir gelatin and mayonnaise into soup mixture until blended. Add shrimp, onion, celery, bell pepper, horseradish and Tabasco. Mix well.
- Pour into any of the following: 1- well oiled 4-cup mould, 2 - 2 cup bowls or 4-1 cup bowls. Place in refrigerator for at least 5 hours to set.
- If using mould, when ready to serve, simply turn out onto a platter.
Planning your holiday dinner menu? Need some great party appetizer or drink ideas?