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You'll be the hit of the party if you walk in with this dish! It's so delicious you'll understand why the recipe is so big!
- 2 (8 ounce) packages cream cheese (softened)
- 1 1⁄2 lbs tiny baby shrimp
- 1 cup sour cream
- 1 cup swiss cheese (shredded)
- 1 cup monterey jack cheese (shredded)
- 2 cups mozzarella cheese (shredded)
- 3⁄4 cup Miracle Whip
- 4 -5 tablespoons Old Bay Seasoning (optional)
- 3 tablespoons dry mustard
- 4 tablespoons Worcestershire sauce
- 1 teaspoon garlic salt
- 3 dashes Tabasco sauce
- 2 teaspoons Emeril's Original Essence (optional) or 2 teaspoons cayenne pepper (optional)
- crumbled Ritz cracker
- Mix all ingredients except the shredded cheeses & shrimp (I use a food processor).
- Add Shrimp (diced or process last so it's still in pieces and not puréed). Place mixture in a large bowl and add shredded cheeses.
- Next pour mixture into a large casserole dish (that has been buttered or sprayed with Pam) and add cracker crumbs.
- Bake in a 350°F preheated oven for 20 minutes or until bubbly.
- Let cool completely and serve with crackers.
- Please feel free to use less spices and add more according to your tastes, But we like it SPICY!
WAY over spiced. I took this to a family gathering for July 4th and not a single person would eat it. I followed the directions to a T. I'm wondering if it should have been teaspoons instead of tablespoons on the Old Bay. Since it was pretty expensive to make, this was a big disappointment
MMMMM!!!!! So cheesy and rich, your guests will want a double batch!! I used 2 cups shredded 6 Cheese Italian Blend, 3 heaping Tbsp. Old Bay, and served with warm tortilla chips. Addicting!!
This was great! I was looking for a hot shrimp dip, and most of the recipes I'd seen were cold/refrigerated ones. The friends I shared it with agreed that it was wonderful. I used less Old Bay than was called for, and I think next time I might also cut back on the dry mustard and Worchestershire a bit, to my personal taste. This is definitely a keeper; thanks for a great recipe!