Most families have individuals who have dishes that are always requested for holidays and other special occasions. My sister-in-law, Paula, lost a long and courageous battle with cancer this past August. Even though we knew she was fighting cancer, no one, including herself, expected her passing at this time. She is sorely missed. This is one of her recipes that is always requested and I have used it for years on my side of the family and other occasions, always giving Paula credit for the recipe. This is simple and a dip I can eat with a spoon. We are going to miss her this Thanksgiving.
Paula’s Shrimp Dip
1 8 oz bar of regular cream cheese, at room temperature
1 1/2 tbsp lemon juice (fresh squeezed is best)
2 or 3 scallions, minced, using all parts of the scallion
2 4 oz cans of tiny shrimp, drained
1 tbsp mayonnaise
1. Place softened room temperature cream cheese, mayonnaise and lemon in a bowl. Cream both together until smooth.
2. Wash shrimp with a couple of changes of water. Fold in shrimp and scallions, being careful not to break up shrimp.
3. Cover and refrigerate, can be served right away, but is better if refrigerated overnight.