Paula Deen: Jodi's Cream Cheese and Shrimp Dip

Total Time
15mins
Prep 15 mins
Cook 0 mins

This recipe is from Paula Deen's The Deen Family Cookbook. Jodi says you should let it sit in the fridge for 8 hours before eating, but the first round didn't even make it to the fridge. You can also add more sour cream if you want something chip-ready. Otherwise serve with toast or crackers.

Ingredients Nutrition

  • 14 ounces shrimp, cooked, peeled and deveined, and finely chopped
  • 3 ounces cream cheese, softened
  • 14 cup green onion, finely chopped (white and light green parts)
  • 2 teaspoons sour cream
  • 2 teaspoons Dijon mustard
  • 12 teaspoon hot sauce
  • crackers or crusty bread or raw vegetables

Directions

  1. Mix the shrimp, cream cheese, green onions, sour cream, mustard, and hot sauce well.
  2. Cover and refrigerate for atleast 8 hours before serving.
Most Helpful

5 5

Everyone loved it. I liked the slight hint of the Dijon mustard. I used a 14 oz. package of seafood that was half fake-crab and half real shrimp. I did need to add a little bit more cream cheese and a little bit more sour cream to get the correct consistency. People thought this was a store bought spread.