Food Processor Shrimp Dip Recipes

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GREEN GODDESS SHRIMP DIP IN A SOURDOUGH BOWL



Green Goddess Shrimp Dip in a Sourdough Bowl image

Provided by Food Network Kitchen

Categories     appetizer

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 14

1 pound cooked shrimp, tails removed
1 8-ounce package cream cheese
1/4 cup fresh dill, plus more for topping
1/4 cup fresh tarragon
1/4 cup fresh parsley
3 scallions (white and light green parts), roughly chopped
1/3 cup mayonnaise
1/4 cup sour cream
Grated zest and juice of 1 lemon
Kosher salt and freshly ground pepper
Hot sauce
1 round or oval loaf sourdough bread (about 8 inches)
Extra-virgin olive oil, for drizzling
Crackers and/or crudites, for serving

Steps:

  • Pulse the shrimp in a food processor until finely chopped but not pureed. Transfer to a large bowl. Add the cream cheese, dill, tarragon, parsley, scallions, mayonnaise and sour cream to the food processor and process until smooth.
  • Add the cream cheese mixture to the shrimp along with the lemon zest and juice; mix well. Season with ½ teaspoon salt, a few grinds of pepper, and hot sauce to taste. Cover with plastic wrap and refrigerate at least 30 minutes and up to 4 hours.
  • Preheat the oven to 400 degrees F. Using a small serrated knife, hollow out the bread loaf, leaving a 1/2-inch-thick shell; set aside. Slice the cut-out bread into pieces and arrange on a baking sheet; drizzle with olive oil and add a few dashes of hot sauce. Bake until toasted, 5 to 8 minutes. Fill the loaf with the dip and top with dill. Serve with the toasted bread and crackers and/or crudites.

BEST EVER SHRIMP DIP



Best Ever Shrimp Dip image

This creamy shrimp dip is great with chips, crackers or bread. It's always the first thing to go at any party!

Provided by Monica

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Shrimp Dip Recipes

Time 2h10m

Yield 32

Number Of Ingredients 5

1 (8 ounce) package cream cheese, softened
1 cup mayonnaise
¼ cup chopped onion
¼ cup chopped celery
½ pound cooked and peeled shrimp

Steps:

  • In a medium bowl, mix together cream cheese and mayonnaise. Mix in onion, celery and shrimp meat. Cover bowl, and refrigerate before serving.

Nutrition Facts : Calories 82.9 calories, Carbohydrate 0.5 g, Cholesterol 24.7 mg, Fat 8 g, Protein 2.4 g, SaturatedFat 2.4 g, Sodium 80.8 mg, Sugar 0.2 g

FOOD PROCESSOR SHRIMP DIP



Food Processor Shrimp Dip image

Don't think this could be easier. I often add a little horseradish for a little kick. Prep time does not include chilling time.

Provided by SB61287

Categories     < 15 Mins

Time 10m

Yield 1/2 cup

Number Of Ingredients 7

1 small onion
1/3 cup American cheese
5 ounces cooked shrimp
1/2 cup mayonnaise
3 tablespoons milk
1 teaspoon Worcestershire sauce
1 dash hot pepper sauce

Steps:

  • Insert steel blade, mince onion, using pulse. Add cheese & shrimp & continue to process until smooth.Add rest of ingredients. Process until smooth. Remove & chill. Serve with crackers.

SECRET SHRIMP DIP



Secret Shrimp Dip image

Cilantro infuses this smooth shrimp dip with enough fragrance and freshness to please everyone. Serve with crackers or bread.

Provided by Shelly M

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Shrimp Dip Recipes

Time 2h10m

Yield 24

Number Of Ingredients 6

1 (8 ounce) package cream cheese, softened
1 (8 ounce) container sour cream
1 clove garlic, finely chopped
¼ cup chopped fresh cilantro
1 (6.5 ounce) can small shrimp, liquid reserved
salt and pepper to taste

Steps:

  • In a food processor, place cream cheese, sour cream, garlic, cilantro and shrimp. Mix until smooth. Sprinkle with salt and pepper. Transfer to a medium serving dish. Chill covered in the refrigerator at least 2 hours before serving.

Nutrition Facts : Calories 59.5 calories, Carbohydrate 0.8 g, Cholesterol 23.7 mg, Fat 5.3 g, Protein 2.3 g, SaturatedFat 3.3 g, Sodium 41.9 mg

KELLY'S SHRIMP DIP



Kelly's Shrimp Dip image

Make and share this Kelly's Shrimp Dip recipe from Food.com.

Provided by kellycantillo

Categories     < 60 Mins

Time 45m

Yield 10 serving(s)

Number Of Ingredients 11

2 1/2 lbs shrimp
1 1/4 cups mayonnaise, of your choice
2 -8 ounces Philadelphia Cream Cheese (softened)
1 dash lemon juice
1 dash Worcestershire sauce
1 dash hot sauce
1 dash paprika, to color light pink
1 dash onion powder
black pepper
6 -7 green onions, with tops cut very small (try to get the small ones)
1 teaspoon liquid crab boil

Steps:

  • Boil the shrimp (peeled) in about 1 teaspoon of shrimp boil (drain) let cool. Do not over boil. I just boil for about 15 minutes.
  • While the shrimp are cooling mix the mayo, softened cream cheese and all other ingredients, except the green onions. Mix with a hand mixer. No lumps should be left from the cream cheese. Then put in your shrimp that have been cut in a food processor. No big pieces. Add your green onions after everything is mixed together. (For the lemon juice, w.sauce, hot sauce, paprika, and onion powder, only give a few shakes of each. Do not give more than one or two or three shakes of each because it will be over-powered with these. ) Add salt if needed and black pepper to taste. You can put in a shrimp mold to set (coated with mayo) so it will slide out easily, or just put in a dish and it will come out just as wonderful. This is a delicious recipe and hopefully everyone who tastes it will want the recipe. We enjoy eating this with Wheatables or Wheat thins. Any crackers of your choice.

Nutrition Facts : Calories 257.9, Fat 13.8, SaturatedFat 3.1, Cholesterol 186.7, Sodium 395.8, Carbohydrate 8.9, Fiber 0.2, Sugar 2.1, Protein 23.9

MY MOM'S AMAZING SHRIMP DIP



My Mom's Amazing Shrimp Dip image

This is my mom's recipe for a great shrimp dip. It is perfect for parties and every time I bring it I come home with an empty serving dish. People just go crazy for this dip! It is sooooo addictive!

Provided by rebecca684

Categories     < 15 Mins

Time 10m

Yield 8 serving(s)

Number Of Ingredients 6

1/2 lb cooked shrimp
8 ounces cream cheese
1/2 lemon, juice of
1 tablespoon ketchup
1/4 onion, grated
1/2 teaspoon salt

Steps:

  • Place shrimp in food processor and chop shrimp for a couple of seconds.
  • In a large bowl, combine shrimp, cream cheese, lemon juice, katsup, onion, and salt. Mix well with a beater until all of the ingredients are combined.
  • Chill for at least 1 hour.
  • Serve with chips or crackers for dipping.

Nutrition Facts : Calories 131.6, Fat 10.2, SaturatedFat 6.3, Cholesterol 86.4, Sodium 313.9, Carbohydrate 2.3, Fiber 0.4, Sugar 0.6, Protein 8.2

HERBED SHRIMP DIP



Herbed Shrimp Dip image

Categories     Condiment/Spread     Food Processor     Cocktail Party     Low Carb     Quick & Easy     Buffet     Mayonnaise     Shrimp     Tarragon     Sour Cream     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 8

1 pound uncooked large shrimp, unpeeled
2 green onions, coarsely chopped
1 shallot, chopped
2 tablespoons chopped fresh tarragon
1 cup mayonnaise
1 cup sour cream
1/2 teaspoon Worcestershire sauce
1/2 teaspoon hot pepper sauce

Steps:

  • Bring medium saucepan of lightly salted water to boil. Add shrimp and cook just until bright pink and opaque in center, about 3 minutes. Drain; rinse under cold water. Peel and devein shrimp; transfer to processor. Add green onions, shallot, and tarragon; using on/off turns, process until shrimp are finely chopped. Transfer shrimp mixture to medium bowl. Mix in mayonnaise and next 3 ingredients. Season to taste with salt and pepper. Cover and chill at least 2 hours. (Can be made 1 day ahead. Keep chilled.)

CINDY'S SHRIMP DIP



CINDY'S SHRIMP DIP image

Categories     Shellfish

Yield 4 c+

Number Of Ingredients 10

2 lb medium frozen shrimp - thawed
1 garlic clove
1 C mayonnaise
1/4 C safflower oil
2 tbsp chili sauce
2 tbsp chopped fresh dill
1 tsp celery seeds
1 tsp salt
2 celery ribs roughly chopped
1/2 medium onion roughly chopped

Steps:

  • Blend garlic, mayo, oil, chili sauce, dill, celery seed, and salt in food processor until smooth. Add shrimp, celery, and onion and pulse until chopped. Transfer to serving bowl, covered, until cold, about 1 hour. You can chill spread up to 2 days. Makes 4 cups. I usually cut the recipe in half unless I'm serving a big crowd. This recipe goes a long way. The leftovers are great as a shrimp salad sandwich!!

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