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Shrimp's canned, dip's delicious

The Baltimore Sun

Faye Lowry of Severna Park was looking for a recipe for shrimp dip that she had enjoyed at an open house in the mid-1990s. All she can remember about it was that it was made using canned shrimp.

Carolyn Ward of Greenville, N.C., sent in a recipe for a shrimp dip made with canned shrimp that she likes very much. The only addition I felt her recipe needed was a bit of lemon juice. You might want to taste the dip first and see if you think it needs the lemon juice.

I put all the ingredients, except the chopped shrimp, in my food processor and processed them until smooth, then I mixed in the shrimp by hand at the end. This dip is delicious served on crackers or with raw vegetables.

Shrimp Dip

Makes 2 cups

2/3 cup mayonnaise

8 ounces cream cheese, softened

1/2 cup finely chopped celery

1/2 cup finely chopped onion

1/2 teaspoon Old Bay Seasoning

1 teaspoon lemon juice (optional)

salt and pepper to taste

two 6-ounce cans tiny deveined shrimp, rinsed and drained, chopped fine

Mix all ingredients well, except the shrimp. When smooth, add the shrimp and combine. Chill well before serving.

Per tablespoon: 68 calories, 3 grams protein, 6 grams fat, 2 grams saturated fat, 0 grams carbohydrate, 0 grams fiber, 32 milligrams cholesterol, 182 milligrams sodium

Recipe Request

Glenda Blurton of Canton, Ohio, is looking for two recipes. The first is for Potato-Chip Cookies. The second recipe she would like is for Hungarian Fruit Squares. She says that they "were fun to make and you put different flavors of jelly on top before you baked them."

If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@ baltsun.com.

The nutrition analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.

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