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Flo's Italian Shrimp Dip Recipe


When Im entertaining guests, I often like to serve a simple appetizer while waiting for other guests to arrive, at summer barbecues while the main dish is cooking on the grill, or as an addition to a casual buffet. This easy dip recipe is versatile since it can be served either with chips or a colorful array of fresh vegetables (or both). The best part is that with only five ingredients, it can easily be put together in about 10 minutes. width="296"

Flo is the mother of my friend and nail tech, Kari, and is a fabulous cook; shes 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 Ive 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 its 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


12 Servings

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)
  1. Whip the cream cheese with the dressing mix and lemon juice.

  2. Beat in enough milk to make a good dipping consistency.

  3. Add the shrimp and beat until the shrimp is broken up and mixed thoroughly.

  4. 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%


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Content copyright © 2014 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.

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