mummy's dilled shrimp dip recipe
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Serves: 6
 
Ingredients
  • 10-ounce can cream of mushroom soup (condensed)
  • 6 ounces cream cheese
  • 1 envelope unflavored gelatin (optional; use if using a mold)
  • 3 tablespoons cold water (to soften gelatin)
  • ½ cup mayo
  • ½ cup sour cream
  • ½ cup fresh parsley
  • ½ cup celery
  • ¼ cup thinly sliced green onion
  • 2 tablespoons lemon juice
  • ¼ to ½ teaspoon Tabasco
  • 10 ounces fresh small shrimp, drained well
  • 1 tablespoon fresh dill, finely chopped OR 1 teaspoon dried dill plus a little more for sprinkling if desired
Instructions
  1. Place soup and cream cheese in pot over medium heat. Stir until cream cheese is melted and mixture is well blended. Add gelatin (if using) and cook and stir to dissolve. Cool mixture to room temperature.
  2. Add mayo, sour cream, parsley, celery, green onion, lemon juice, Tabasco, shrimp, and dill. Mix well.
  3. Oil 6 cup mold, if using. Chill at least 4 hours or until firm. Unmold and serve. If not using gelatin and mold, chill mixture until cold. Sprinkle with a little more dill and serve dip with hearty crackers.
Recipe by story of a kitchen at https://www.storyofakitchen.com/appetizers/dilled-shrimp-dip/