Peggy's Shrimp Dip

Fran Miller


Peggy never forgot her extended family, no matter how ill she was or how strapped for cash she eventually became. She would spend MONTHS crocheting slippers for her sisters, nieces, cousins, and other family members. Peggy also was a fabulous cook. This recipe was one she often brought to the big family Christmas Party, always held the first Saturday in December. Rest in peace, Peggy. You are well-loved. =^..^=

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★★★★★ 2 votes
15 Min
No-Cook or Other


small bags of frozen salad shrimp (4-6 oz. each)
16 oz
cream cheese (2 blocks), softened
1 Tbsp
lemon juice
1 tsp
worchestershire sauce
shakes of garlic powder
1 Tbsp


Step 1 Direction Photo

1Rinse the shrimp in a colander and drain well. Pat dry with a paper towel, if necessary.

Step 2 Direction Photo

2Mix all ingredients, EXCEPT the shrimp, together well with a large fork. (I use the seldom-used meat fork from my silverware set.) You can add a Tablespoon of milk, if it is too thick to mix.

Step 3 Direction Photo

3Stir in the drained shrimp.

Step 4 Direction Photo

4Refrigerate AT LEAST two hours before serving. Serve with Sociables or other savory crackers. Refrigerate leftovers (if it ever happens).

5It is also easy to make a 1/2 batch of this Shrimp Dip for evening snacking. Enjoy!

About this Recipe

Course/Dish: Seafood Appetizers
Main Ingredient: Seafood
Regional Style: American
Other Tag: Quick & Easy