This month I was assigned to The Kitchen Witch‘s blog for The Secret Recipe Club, which was very exciting because this is the first time I was assigned a blog I already follow. Knowing Rhonda likes to pick a heritage or family recipe from her assigned blog, I decided to pick a recipe from hers with the same criteria. I came across Grandpa Hoho’s Shrimp Dip and at first thought I was in trouble because 1) I’m officially on a “getting healthy” plan, 2) Eating creamy dip is not part of that plan, and 3) I love dip more than anything else in the world. Except God. And maybe my husband. But that’s the order of things in my world: God, Dennis, dip.
So I thought making this dip would spell big trouble for me, as in eating the entire batch by myself in one sitting with copious amounts of buttery crackers. Thankfully, Dennis informed me there was going to be a potluck at his work. Saved by the potluck! So while I did indulge in some of it, I had the incentive of knowing it also had to feed his co-workers to hold off on eating more than I should. Otherwise, oh yes, this dip would have been history in less than ten minutes.
This dip is just sensational. Dennis is the ultimate shrimp hater (in his world the worst things in the universe are 1) shrimp, 2) wiener dogs, and 3) any song by Poison), but he really loved this dip. I added dill and garlic to the original recipe (sorry, Grandpa Hoho), which compliments the mild seafood flavor, and it turned out to be a real crowd-pleaser. Dennis returned home from work with an empty dish, rave reviews, and a recipe request. The ultimate compliment!
Thank you, Rhonda, for sharing Grandpa Hoho’s dip recipe and all your wonderful photography tips. Thank you to Debbi, the SRC group C hostess, and to the other group hostesses and April, who runs the whole shebang. I truly enjoy doing this every month and it never gets old for me!
Grandpa Hoho’s Shrimp Dip
1 (8 oz) package cream cheese, softened
1 (8 oz) tub sour cream
Juice of ½ a lemon
2 (4 oz) cans tiny shrimp, drained and rinsed
3 green onions, chopped
1 teaspoon dried dill
¼ teaspoon garlic powder
Salt & pepper to taste
Beat cream cheese with sour cream and lemon juice until smooth. Add shrimp, green onions, dill, and garlic powder and beat until the shrimp are beaten small and turn the mixture pink. Add salt and pepper to taste and mix well. Refrigerate overnight or up to two days for best flavor. Serve cold with crackers.
Recipe source: The Kitchen Witch
To check out the other Group C recipes, click Mr. Linkyman below. :)
Side rant: So I’m not apologizing for my photos or anything, but seriously, what is with the winter light? Can someone explain to me why all my photos are so blue in the winter, I can’t get rid of all the blue without turning my photos orange? ARRRRG! Help me, Rhonda! lol