Food Processor Shrimp Dip

SECRET SHRIMP DIP

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.

CREAMY SHRIMP DIP

Steps:

• Put onion and drained shrimp in the bowl of a food processor and chop fine.
• Add cream cheese and blend well.
• Add mayonnaise to make it blend a little smoother.
• Add garlic powder and hot sauce.
• Remove from processor and put into a covered bowl in the refrigerator to chill.
• Serve with potato chips or crackers.

NEW ORLEANS BARBECUE SHRIMP DIP

Steps:

• Special equipment: 5-cup broiler-safe casserole dish
• Melt 4 tablespoons of the butter in a large skillet over medium heat. Whisk in the chili sauce, lemon juice, garlic, Worcestershire, cayenne, oregano, paprika and hot sauce. Bring to a low simmer and cook, stirring frequently, until slightly reduced, about 5 minutes. Add the shrimp and cook until they are pink and just cooked through, flipping once, 4 to 5 minutes. Remove from the heat and let cool.
• When cool, place the shimp mixture in a food processor and pulse until roughly chopped. (The shrimp mixture can be made up to a day in advance and refrigerated.)
• Combine the cream cheese and sour cream in a large bowl and stir vigorously with a rubber spatula until smooth. Add the shrimp mixture, scallion whites, parsley, 1 1/4 teaspoons salt and a few grinds of pepper and stir to combine. Place in a 5-cup broiler-safe casserole dish and spread evenly.
• Melt the remaining 4 tablespoons of butter and pour over the top of the shrimp dip, making sure to cover the entire surface with a thin layer of butter. Sprinkle with the scallion greens. Chill for at least 4 hours and up to overnight.
• Just before serving, position an oven rack in the top third of the oven and preheat the broiler. Broil the dip until the butter layer just begins to melt. Serve with the crackers and crunchy bread.

GREEN GODDESS SHRIMP DIP IN A SOURDOUGH BOWL

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.

FOOD PROCESSOR SHRIMP DIP

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.

SHRIMP DIP

Steps:

• Make one day ahead.
• Let cream cheese rest at room temperature until soft.
• Mash all ingredients together (a potato masher works great).
• Chill before serving, at least one day.

SPICY CREAM CHEESE AND SHRIMP DIP

Steps:

• Whip softened cream cheese in a food processor for approximately 2 minutes, or until fluffy and no lumps are present.
• Add salsa and cilantro leaves.
• Blend again for approximately 1 minute, until mixture is an even color.
• Add shrimp and mix only long enough to incorporate into mixture (over mixing will cause shrimp to break up into small pieces).
• Transfer mixture to glass bowl or serving dish and refrigerate for approximately one hour.
• Garnish with a few cilantro leaves.
• Serve chilled with corn chips.

BEST EVER SHRIMP DIP

Steps:

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

HERBED SHRIMP DIP

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.)

SPINACH-SHRIMP DIP

Steps:

• Thaw the spinach, then squeeze out as much water as possible.
• Combine spinach, sour cream, mayonnaise and horseradish in a mixing bowl; you can also do this in a food processor if you like a more pureed consistency (I often do it by hand, or do it VERY CAREFULLY in the food processor so as not to over-process).
• Stir in the dry soup mix, the chopped water chestnuts and the onion; stir well.
• Refrigerate for at least 2 hours to let flavours meld.
• Before serving, stir shrimp into dip mixture.
• Cut off the top of the loaf of bread and hollow it out, reserving the lid and the inner bread chunks to serve alongside.
• Fill hollowed bread shell with dip and serve with the bread, cut into chunks, along with an assortment of crackers and carrot sticks.
• People are drawn to this; watch it disappear!

SHRIMP ARTICHOKE DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium baking dish, mix together Cheddar cheese, Parmesan cheese, artichoke hearts, green onions, garlic salt, mayonnaise and shrimp. Sprinkle with paprika.
• Bake in the preheated oven 20 minutes, or until bubbly and lightly browned.