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May 19, 2006
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20 min 20 min prep
35 servings

1 can baby shrimp (see directions below before draining)
2 (16 ounce) packages cream cheese, softened
evaporated milk
garlic salt (to taste)
pepper (optional)
  1. Take softened cream cheese and place in a medium to large bowl.
  2. If the cream cheese is not room temperature, cut into cubes.
  3. Pour about 3 table spoons of evaporated milk onto the cream cheese and use and electric mixer to cream ingredients together.
  4. Continue to add evaporated milk 1 tablespoon at a time until mixture is creamy enough not to break a chip.
  5. Open the can of shrimp and drain 2 tablespoons of the juice into the mixture.
  6. Drain the rest of the juice down the sink and add the shrimp into the cream cheese mixture.
  7. Using the electric mixer mix the shrimp into the mixture until all is creamy.
  8. Add garlic salt- just enough to make it a little salty.
  9. Taste with chip or cracker to see how it tastes and if it needs more garlic salt, then add accordingly.
  10. Chill and serve with ruffled potato chips or crackers.
Sounds yummy


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