Even though I’m not the world’s biggest fan of horseradish, it is completely impossible for me to eat too much of my mom’s shrimp dip. It’s certainly one of the easiest appetizer recipes you’ll ever come across. And also most definitely one of the best. It’s almost reminiscent of shrimp cocktail, which not surprisingly is also one of my favorites.
I strongly recommend that you at least double this recipe. It won’t last, even if you don’t have a big crowd to entertain. It won’t last.
I like a little texture to the shrimp, I want to know they’re in mom’s shrimp dip, so I don’t go crazy shredding or chopping them too much.
I recently discovered Blue Plate mayonnaise, which I think is the best around. If you can’t find it locally you can pick it up online for a fair price.
Even though the recipe starts with four teaspoons of horseradish, I always end up adding more. I will caution you that the flavor becomes stronger the longer it sits in the fridge, so for your first batch I’d start with what the recipe calls for.
Also try my hot holiday broccoli dip and my pizza dip.
Mom’s Shrimp Dip
- 6 ounces baby shrimp canned, shredded or lightly chopped
- ¾ cup mayonnaise
- 1 tablespoon ketchup
- 4 teaspoons prepared horseradish or more, to taste
- 1 dash lemon juice
- ⅛ teaspoon Accent
- Combine all ingredients. Refrigerate for at least 30 minutes before serving.
Nutritional values are approximate.