CINDY'S SHRIMP DIP

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CINDY'S SHRIMP DIP image

Categories     Shellfish

Yield 4 c+

Number Of Ingredients 10

2 lb medium frozen shrimp - thawed
1 garlic clove
1 C mayonnaise
1/4 C safflower oil
2 tbsp chili sauce
2 tbsp chopped fresh dill
1 tsp celery seeds
1 tsp salt
2 celery ribs roughly chopped
1/2 medium onion roughly chopped

Steps:

  • Blend garlic, mayo, oil, chili sauce, dill, celery seed, and salt in food processor until smooth. Add shrimp, celery, and onion and pulse until chopped. Transfer to serving bowl, covered, until cold, about 1 hour. You can chill spread up to 2 days. Makes 4 cups. I usually cut the recipe in half unless I'm serving a big crowd. This recipe goes a long way. The leftovers are great as a shrimp salad sandwich!!

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