Shrimp Dip, Mama's

Makes 1 Quart

1 (8-oz) carton sour cream
1 (8-oz) pkg cream cheese, softened
1/2 cup chopped celery
1/2 cup finely chopped onion
Salt, to taste
Ground White Pepper, to taste
Ground cayenne red pepper, to taste
Juice of one lemon, freshly squeezed (do not substitute reconstituted)
2 (4.5-oz) cans of deveined shrimp, drained 

For serving
Celery sticks
Carrot sticks
Ruffles® Potato Chips or crackers

Blend sour cream and softened cream cheese until smooth.

Fold in celery and onion. Add salt, peppers, and lemon juice.

Pick over drained shrimp for any pieces of shell, and to devein as needed.

Mash shrimp with a fork, and add to sour cream mixture.

Refrigerate at least several hours before serving.

Transfer chilled dip to serving dish, and arrange your choice of chips or crudités.

If you wish, garnish top of dip with dash of cayenne pepper and/or clean and crisp celery leaf tops.


Southern Sideboards (Junior League of Jackson Publications, 1977), 42.