Paula Deen: Jodi's Cream Cheese and Shrimp Dip

AmyZoe's Note:

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.

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Serves: 8

Yield: 2.0 cups

• 14 ounces shrimp, cooked, peeled and deveined, and finely chopped
• 3 ounces cream cheese, softened
• 1/4 cup green onion, finely chopped (white and light green parts)
• 2 teaspoons sour cream
• 2 teaspoons Dijon mustard
• 1/2 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.

Reviews

[Marie Nixon]

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.