Shrimp Dilly Dip

Okay the real name is shrimp dill dip. I have nothing but fond memories of this family favorite snack served many moons ago. During the holidays when I was a kid, mom would prepare a big bowl of shrimp dilly dip as dad would lounge in his lazy boy chair watching unlimited college bowl games through the Christmas break well into New Years. My brothers and I were still abuzz enjoying our gifts from under the tree only to take several time outs to pay a visit to the chip and dip bowl in the family room. We all enjoyed this dip immensely as it was served with either Ruffles or Ritz crackers. It was always such a downer seeing the dip bowl eventually empty out with only a few specs of dill and a few busted chip crumbs remaining. Mom would yell out, “Alright……what happened to all the dip?” We would all stay silent and exchanged looks upon each other. (Cue in the sound of crickets in the forest). The bitter end of dip season was as disappointing as one feels when they have completed that last thin mint girl scout cookie and have to wait a whole entire year for replenishment.


Now that I am master of my own kitchen, I have the power to prepare the shrimp dill dip at my leisure 365 days a year, though I only prepare it during the Christmas/New Years break. Something about the bowl games and leftover beer and wine triggers the need to prepare this once a year treat.

I will share this traditional recipe with you all. If you plan on entertaining or requiring dip for longer than one sitting, I would double or triple this recipe. I usually stick to the tiny shrimp rather than having to cutup larger size shrimp. Also go with the fresh dill whenever possible. For best results, allow dip to sit in fridge overnight before serving.


Shrimp Dilly Dip
¼ cup of milk
Can tiny shrimp (4 ½ ounces), drained and rinsed
8 ounce package cream cheese, softened
1 teaspoon lemon juice
½ teaspoon dill weed, (fresh recommended)
1 teaspoon Worcestershire sauce
1/8 teaspoon minced garlic or ½ teaspoon garlic salt
¼ cup mayonnaise
¼ teaspoon Louisiana hot sauce

Method

1. Beat cream cheese and milk together.
2. Add remaining ingredients and mix together thoroughly.
3. Cover tightly and refrigerate until ready to serve.
4. Serve with table crackers, thick rippled potato chips or vegetable sticks

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