Food Processor Shrimp Dip Recipes

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.

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.

CINDY'S SHRIMP DIP

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!!

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!

BEST EVER SHRIMP DIP

Steps:

• In a medium bowl, combine cream cheese and mayonnaise.
• Mix in onion, celery, pickles and shrimp meat.
• Cover bowl and refrigerate before serving.
• Serve with crackers.
• You could even add a little dill weed or any other favorite spice to this.

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.