Shrimp Dip

Does your mother have staples for every party she throws? Mine does. Seven-layer salad, mini ham sandwiches, olives, cheese and crackers, sweet and sour cocktail wieners, etc. The list is actually quite long, and her menus vary a little based on the season. When I was little, my mother and father would host bridge parties, birthday parties, holiday parties, work anniversary parties, etc. year-round. I loved it. My sister and I would help making the finger foods. Once the party started, we were to be “seen and not heard;” but we got to eat as many appetizers as we liked as long as we kept our clothes clean.

When I was in high school, my mother found a new appetizer to add to her repertoire: Shrimp Dip. This is a “clean” version of the recipe she was given by a friend. I don’t trust mayo that I don’t make myself, and dairy doesn’t do me any favors. To my mother’s surprise, mine tastes just like hers! We hope you’ll like it as much as she does.

We like this recipe so much, we included it as an exclusive in Primal Palate’s Best of 2014 eBook. It’s an amazing collection of over 150 recipes from some great friends and colleagues. We know it’s already halfway through 2015, but this timeless ebook is a must-have. Check it out!

Ingredients
1 tsp garlic powder
1 tsp onion powder
1/4 tsp paprika
1/4 tsp black pepper
4 1/8 oz (1 cup) finely chopped onion
10 oz cooked salad shrimp
6 1/2 oz (1 cup) homemade mayo

Method

Stir mayo, onion and shrimp in a medium bowl.

Add spices (finely blended with mortar and pestle or grinder) to the dip and blend well.

Refrigerate for 30 minutes, preferably overnight, to let the flavors develop.

Serve with celery or other favorite veggies for dipping.

Also, don’t forget about the best eBook of 2014.

Don’t miss out on the latest from Brent and me! Click subscribe on our left-hand navigation and share this recipe using the buttons below. You can also follow us on Facebook, Twitter, and Instagram for fun tips, news, and more!