Joyfully Retired

Today is the beginning of a week long Progressive Dinner Party. It’s being hosted at the Book Blogger’s Social Club. Everyone is invited, so head on over to the Social Club to see what else is being served. Because Monday is the first day of the party, my assignment was to serve an appetizer.

I’ve been thinking about the special appetizers I’ve served over the years. Many, many years ago I used to make the best Shrimp Dip. It was the one bowl of dip that would be empty first. I made that dip back when I could buy a can of frozen shrimp soup. Unfortunately, they don’t make that product anymore.

Occasionally I find shrimp soup in a can, but it’s just not the same. I’ve been trying to duplicate my original recipe (or come as close as possible) because it was a huge hit at parties.

I’m going to give you two recipes. First is the shrimp-soup-in-a-can version and then my attempt to duplicate the original recipe.

Creamy Shrimp Dip

• 1 package (8 ounces) cream cheese, softened
• 1 can Cream of Shrimp Soup
• 1/2 teaspoon Louisiana-style hot sauce
• 1/4 cup finely chopped celery
• 1 tablespoon finely chopped onion

Stir the cream cheese until smooth. Stir in the soup, hot sauce, celery and onion. Refrigerate for 2 hours. Serve with crackers or sliced veggies for dipping.

Margot’s Shrimp Dip

The original recipe had a crunch to it and also a little kick. To get that I’ve added a little horseradish and the celery and onions. Be sure to chop the celery and onions into very tiny pieces.

• 1 (8 oz.) package of cream cheese, softened
• 3/4 cup of sour cream
• 1/4 cup of mayonnaise
• 1/4 cup of cocktail sauce
• 1 tablespoon of horseradish
• 1/4 cup finely chopped onion or green onion
• 1/4 cup finely chopped celery
• 2 or 3 cans (4 oz.) of tiny shrimp, drained and rinsed

Whip together the cream cheese, sour cream, mayonnaise, cocktail sauce and horseradish until it is smooth. Thoroughly stir in the onion, celery, and shrimp. Chill for several hours. Originally we served this with Ritz style crackers. Today I like it on bagel chips, melba toast (the homemade kind), or water crackers. Whatever you use, enjoy. Let me know what you think.

The next stop on the Progressive Dinner Party is Michelle (Galleysmith) who is serving Gingerbread Martinis. Can you believe it? Those I have to taste.

If you missed the stop before me, go back and check out Elizabeth (As Usual I Need More Bookshelves) who is serving Parmesan Star Puff and Heavyset Cheese Ball. Mmmm, I am ready for that one!