Open wide and say 'aaaaah!'
Do your party a favor by serving one or more of the Shrimp Dip recipes, but not before the delicate flavors have had a chance to marry. Mix it up with the tanginess of dill, the crunchiness of water chestnuts, or other seafood. Then, open wide...Pictured: Lobster-Shrimp Dip with Whole Wheat and Sourdough Crackers
8 ounces cooked shrimp, chopped, or tiny salad shrimp, whole
2 cups mayonnaise
1/2 cup chopped black olives
1 tablespoon dill weed or 2 tablespoons fresh dill leaves,
Combine all ingredients; cover and refrigerate for a few hours to let the flavors marry.
Serve with assorted crackers, toasts and vegetable dippers. Makes @ 3 cups.
8 ounces cooked crab meat
8 ounces cooked shrimp meat
1/4 cup onion
1 8-ounce can water chestnuts
3/4 cup mayonnaise
1 heaping teaspoon prepared horseradish
Salt and pepper to taste
Mince the crab, shrimp, onion, and water chestnuts or process them in a food processor. Transfer the mixture to a small bowl and stir in the mayonnaise and horseradish. Salt and pepper the mixture to taste. Chill.
Serve with water crackers, celery sticks, and cooked artichoke leaves. Makes 3 cups.
Prepare the Crab and Shrimp Dip as above, substituting lobster meat for all or part of the shrimp and crab meat.