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Kennedy’s Famous Shrimp Dip

December 11, 2014 By Lori 5 Comments

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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!

Kennedy's-Famous-Shrimp-Dip_1


Kennedy's-Famous-Shrimp-Dip_8 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.

Kennedy's-Famous-Shrimp-Dip_4 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??

Xmas-Balls

Mantle Planning a party or need to take something to a pot-luck? Problem solved… try this dip, it is really, really good. So easy and makes a big batch to feed a crowd. Happy entertaining!

Kennedy's Famous Shrimp Dip

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Servings 4 cups

Ingredients
  

  • 1 envelope clear gelatin
  • 1/4 cup cold water
  • 1 8 oz. cream cheese brick
  • 1 can tomato soup
  • 1 cup mayonnaise
  • 2 cans cocktail shrimp, drained and chopped a bit
  • 1/2 cup onion, finely chopped
  • 1/2 cup celery, finely chopped
  • 1 bell pepper, finely chopped (use red or green or 1/2 of each)
  • 2 Tbsp horseradish
  • 5 drops Tabasco sauce, or as much as you like

Instructions
 

  • 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?

Check out the Holiday issue of EIEO magazine!

 

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Filed Under: Seafood, Starters

Previous Post: « Healthier Shake’n Bake Chicken
Next Post: S’mores Shortbread Cookies »

Reader Interactions

Comments

  1. Johanne Montreuil

    December 13, 2014 at 9:52 pm

    Hi,

    It’s easy, quick and so tasty. It’s like a tradition. I’ve been making this dip, every holiday season, since the year we got married, in 1981.

    Happy Holidays to you and all your crew

    Johanne from Qc, Canada

    Reply
    • Lori

      December 14, 2014 at 12:01 am

      So true Johanne. Does anyone know where this great recipe originated?

      Reply
  2. Finn

    January 13, 2015 at 7:24 pm

    Yummmm!!! I love a good shrimp dip!

    Reply
  3. Sue

    December 24, 2015 at 9:47 pm

    I’ve been making this since 1981 as well, less the horseradish, and it is still as good today as it was then.
    Merry Christmas everyone

    Reply

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