Flo is the mother of my friend and nail tech, Kari, and is a fabulous cook; she’s been making this dip for years, and it has become the hands-down family favorite. Flo uses canned shrimp when she makes this dip, but I’ve found that frozen salad shrimp is easier and cheaper. If you have a can of real crab, it can be substituted for the shrimp with delicious results.
Although it’s doubtful there will be any leftovers, this dip makes a great topping for baked potatoes. If you want a pretty garnish, sprinkle with a few chives from your garden, or freeze-dried ones from your spice shelf.
Flo's Italian Shrimp Dip
2 8 oz. packages softened cream cheese
1 envelope dry Italian dressing mix
3 tablespoons freshly squeezed lemon juice
3 to 4 tablespoons milk
1 pound coldwater salad shrimp, deveined, rinsed thoroughly, and drained (or use canned)
- Whip the cream cheese with the dressing mix and lemon juice.
- Beat in enough milk to make a good dipping consistency.
- Add the shrimp and beat until the shrimp is broken up and mixed thoroughly.
- Serve with vegetables or potato chips.
Amount Per Serving:
Calories 173 Calories from Fat 124
Percent Total Calories From: Fat 71% Protein 25% Carb. 4%
Nutrient Amount per Serving
Total Fat 14 g
Saturated Fat 9 g
Cholesterol 116 mg
Sodium 212 mg
Total Carbohydrate 2 g
Dietary Fiber 0 g
Sugars 0 g
Protein 11 g
Vitamin A 13% Vitamin C 4% Calcium 0% Iron 9%