Best Ever Shrimp Dip!
- Ready In:
- 15mins
- Ingredients:
- 8
- Serves:
-
10-20
ingredients
- 1 (1/4 ounce) package gelatin
- 1⁄4 cup warm water
- 8 ounces cream cheese
- 1 (10 ounce) can tomato soup
- 1⁄2 green pepper, finely chopped
- 1⁄2 cup onion, finely chopped
- 3⁄4 cup mayonnaise
- 2 (4 ounce) cans baby shrimp
directions
- Mix onions, green peppers& mayo in bowl and set aside.
- Over medium heat in medium size pot mix until creamy and well blended cream cheese& tomatoe soup (No cream cheese lumps).
- Rinse both cans of shrimp well under water, set aside to allow water to drip off.
- In small bowl mix warm water and Gelaton until dissolved.
- Once tomatoe soup and cream cheese is well blended add all ingredients to the pot, mix well.
- Put shrimp dip into a nice serving bowl (the one you'll serve the dip in) that can be refrigerated.
- Refrigerate until the dip is completely chilled.
- When the dip is done it will be hard as jello.
- Serve with a HARD cracker, seasame crackers,trisciuts, etc.
- A cracker that wont break when you dip into it.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Good dip, but I couldn't get it out of my head that I was eating tomato soup! I added some cracked pepper and cayenne pepper to get a little zip. I took the advice of others and used 1/2 of a gelatin packet. The consistency was good. I made it for the people at work and they finished it off. Thank you for the recipe.
-
This has been a favorite for several years - we make ours just slightly different - instead of tomato soup I use cream of mushroom and instead of green pepper I use celery. Also personal preference, only use 1/2 a pkt of gelatin--it's easier to scoop without breaking the crackers. Always, always let sit for several hours or overnight in the fridge to marry the flavors. YUM!
see 5 more reviews
Tweaks
-
This has been a favorite for several years - we make ours just slightly different - instead of tomato soup I use cream of mushroom and instead of green pepper I use celery. Also personal preference, only use 1/2 a pkt of gelatin--it's easier to scoop without breaking the crackers. Always, always let sit for several hours or overnight in the fridge to marry the flavors. YUM!
RECIPE SUBMITTED BY
I love to cook foods of all kinds. I'm willing to try anything...to some degree??? My friends that know me well know how much I love to cook and could spend all my free time looking up recipes.