Creole Shrimp Dip

Dip is one of those dishes that everyone seems to enjoy at a party.  Served cold, this appetizer will surely get your palate moving.  Inspired by the cuisine of New Orleans, Creole Shrimp Dip combines the familiar flavors of a remoulade, with Cajun flare. This recipe might look difficult because of all the ingredients, but it’s very easy to prepare. I promise!  If you like shrimp and spicy flavorful dips, be sure to try this one at your next gathering. Bon Appetit! 

Creole Shrimp Dip

• 2 bags (12 oz.) of Cooked Small Shrimp
• 8oz. Cream Cheese 
•  2 Cups of Mayonnaise
• ½ Cup of Sour Cream
• Juice from ½ a Lemon
• 4 Gloves of Chopped Garlic
• 2 Tablespoons of Ketchup
• 2 Tablespoons of Ground Course Mustard
• 2 Tablespoons of Fresh Ground Horseradish
• 1 Tablespoon of Hungarian Paprika
• 1 Tablespoon of Smoked Paprika
• 1 Tablespoon of Garlic Powder
• 1 Tablespoon of Onion Powder
• 1 Teaspoon of Worcestershire Sauce
• 1 Teaspoon of Celery Salt
• 1 Teaspoon of Dried Thyme Leaves
• 1 Teaspoon of Dried Oregano
• 1 Teaspoon of White Pepper
• ½ Teaspoon of Cayenne Pepper

Optional

• Chopped Parsley for Garnish

Step 1: In a food processor, combine all ingredients listed above EXCEPT FOR the shrimp.  Mix thoroughly until ingredients are evenly distributed.  You may need to manually wipe the sides of the food processor down to completely incorporate everything.

 

Step 2: Once the ingredients are all mixed together, add half of the shrimp to the food processor and blend it together until all shrimp is minced within. Again, wipe down the sides of the food processor to completely incorporate everything.  

Step 3: With the remainder of the shrimp, coarsely chop them up into bite size chunks and add to the mixture. This will give the dip more texture.  Mix with a spatula and pour the dip into a serving dish.  

Step 4: Lastly, garnish with the chopped parsley and serve.  Dip is served best with tortilla chips or bagel/toast points. To intensify the flavors, refrigerate the dip for 4 – 6 hours before serving. 

I am always trying to learn and improve my recipes, so feel free to comment once you've had a chance to make this yourself.  I always enjoy feedback from others.

Your Community Food Chef Follow me on Twitter: @yourcfchef