Shrimp Dip

My mother used to make this Shrimp Dip with tomato soup, cream cheese and gelatin when I was growing up. She would mix the ingredients together, pour it into a mold and refrigerate it until time to serve. It was tasty and we had it for almost every holiday and special occasions. We loved it! I’ve given the recipe an update by tossing the mold and making a few changes. This version is healthier, while keeping the same great flavors. If you’ve ever had this retro dip, this will be a blast from the past!

This recipe is an updated version of a Shrimp Mold recipe that I grew up with and truly loved. Even though it was an odd shade of pink and was made in a mold with gelatin, it tasted great and we asked for it at the holidays. Oh, how times have changed. I don’t use a mold now when I make this dip, I simply omitted the gelatin and serve it chilled in a bowl with fresh cut vegetables and crisp crackers.

Back in the day, my mother would use cocktail shrimp–tiny shrimp found in the frozen foods section of the grocery store. Because I have access to local fresh shrimp, I use larger shrimp. I boil them for about two minutes in water with Old Bay seasoning, then I chop them and add them to the dip. Both options will work well in this recipe.

What will I need to make Shrimp Dip?

There are only 7 ingredients in this creamy dip.

• cream cheese
• mayonnaise
• tomato soup
• celery
• green onions
• cocktail sauce
• cooked shrimp

How to make Shrimp Dip?

In a medium bowl, combine the first 6 ingredients and stir well. Cook the shrimp and chop it into small pieces. Add it to the dip and stir. Refrigerate the dip until ready to serve. It’s just that simple! Serve the dip chilled with a variety of fresh vegetables like sliced cucumbers and celery sticks, as well as some crispy crackers.

Check out the complete recipe below by clicking on the recipe card. Print the recipe for easy use in the kitchen.