Prep 20 mins
Cook 0 mins
We've been making this recipe for over twenty years. It was a favorite potluck appetizer recipe shared by a previous co-worker.
- 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.
I made this for a party and with 6 adults we had it gone in 15 minutes. We all sat at the table and snarfed it down! It was so easy to make and tastes so good. I highly recommend this to everyone. I will be making this again.
I made this for a party and it was a big hit. It is much better the next day so definitely make it one day in advance. My cream cheese was lumpy and looked like cottage cheese in the dip which a few people commented on and it was a real turn-off, so next time I'll beat the cream cheese first with an electric mixer until it's creamy before I add the other ingredients. The recipe didn't specifically state to drain the cans of shrimp, but they must be drained. The dip was a bit salty the first day but seemed less salty the next day. This is a keeper!
I've made this several times before and it's always a big hit! My variation: I omit the ketchup and horseradish from the dip and serve cocktail sauce on the side. That way people can layer the dip and sauce on a cracker and enjoy! Also, I add a pinch of garlic powder to my dip. Thanks for sharing this simple, tasty recipe!