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The first time I had this cold shrimp dip was at Maple Tree Inn, a popular Cajun restaurant in south-suburban Chicago. It was back in the mid-1990's, and they presented it with pickled okra - another thing I'd never had before. I was so in love with their dip that I went to the kitchen and asked them how they made it. They were generous enough to tell me, and I've been making it ever since - and of course serving it with pickled okra!
This shrimp dip with cream cheese and sour cream makes a great party dip and is easy to prepare in small or large batches. The photos you see here are a double batch, which is about four cups of dip, but it's easy enough to scale down for a half-batch or less.
When I first made the dip, I had a big challenge. One of the ingredients (and there are only 4) is lobster base. Back then, there was no internet shopping, and Amazon was still selling just books. So I started calling around to seafood suppliers and finally found a place that carried it that wasn't too far of a drive. And this was before Better than Bouillon, and the lobster base brand was Minor's, which specializes in selling to restaurants and isn't available in stores. But I scored!
Today you don't have to scour seafood suppliers to find lobster base. Today it's available from Better Than Bouillon, and you can still find Minor's brand as well. Both are available on Amazon. This shrimp dip recipe only requires a teaspoon of base, and because Minor's is only available in one-pound tubs, I recommend Better than Bouillon Lobster Base.
- Cream cheese
- Sour cream
- Lobster base
- Hot sauce (optional)
- Minced cooked, peeled, deveined shrimp into very small pieces. I used Jumbo shrimp, so from the photo below you can get an idea of the chop size.
- In a mixing bowl, use a hand mixer to blend the cream cheese, sour cream and lobster base.
- Add the shrimp and blend on low until well-combined. Taste for flavor and add additional lobster base to suit your preference. Refrigerate for at least one hour and serve.
Serve up this shrimp dip with cream cheese and sour cream with your favorite dippers!
Shrimp Dip with Cream Cheese and Sour Cream
- 8 ounces shrimp cooked, peeled, deveined
- 8 ounces cream cheese block-style, not whipped
- ⅓ cup sour cream
- ¾ teaspoon Lobster base
- hot sauce optional, to taste
- Chop the shrimp into a small dice so it blends into the dip better. Set aside.
- In a medium mixing bowl, blend the cream cheese and sour cream until thoroughly combined. I love this Mueller hand-mixer for this step.
- Add the lobster base and continue mixing until completely blended. If you want to add hot sauce to the dip, this would be a good time.
- Now add the shrimp and blend until mixed evenly throughout the cream cheese mixture.
- Let it sit for about 30 minutes, covered, at room temperature and give it a taste. Add additional lobster base to suit your preference.
- Refrigerator for a minimum of one hour to let the flavors meld, then serve.