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??
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 DipEMAIL Recipe Share on Facebook
- 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
- 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!
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
So true Johanne. Does anyone know where this great recipe originated?
Yummmm!!! I love a good shrimp dip!
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