Shrimp/Crawfish Dip

20 servings Prep: 15 m Cook: PT0M Total: 15 m Beginner
A creamy, crowd-pleasing dip made with boiled shrimp or crawfish, cream cheese, and just the right blend of seasonings. Perfect for parties and gatherings, this quick Louisiana appetizer is ready in 20 minutes and tastes even better chilled.

Ingredients

  • 1 (8 oz.) pkg. Philadelphia Cream Cheese
  • 1 qt. peeled, boiled shrimp
  • 1 small onion
  • 1 tsp. garlic powder
  • 1/2 c. mayonnaise
  • 1/2 c. evaporated milk
  • 1 Tbsp. Worcestershire sauce

Step-by-Step Instructions

  1. In blender, blend milk and onions first, then add other ingredients with the shrimp last. Taste. If more seasoning is needed, add it. Ready to serve. Very good after chilled also. Serve with crackers or chips.

Common Problems and Solutions

Q: Can I use raw shrimp instead of boiled?

A: No, this recipe calls for already boiled and peeled shrimp. If using raw shrimp, you'll need to boil and peel them first, then let them cool before adding to the blender.

Q: Why is my dip too thin?

A: Make sure your cream cheese is at room temperature and fully incorporated. If it's still thin, reduce the evaporated milk slightly or add a bit more cream cheese.

Tips and Techniques

For best flavor, chill the dip for at least 2 hours before serving to let the flavors meld. You can substitute crawfish tails for the shrimp, or use a combination of both.

Ingredient Substitutions

  • boiled shrimp: boiled crawfish tails or a combination of both
  • evaporated milk: heavy cream or half-and-half
  • garlic powder: 2-3 cloves fresh garlic

Equipment Needed

  • Blender or food processor

Historical Context

Blender dips became popular in Louisiana homes in the 1960s and 70s as a quick way to turn leftover boiled seafood into an elegant appetizer. This style of dip shows up at everything from tailgates to wedding receptions.