A vintage but tasty recipe, this Shrimp Mold Dip recipe will be the highlight of the party with a creamy tomato base, salad shrimp, and onion and celery. Classic, simple, and delicious!
Shrimp Mold Dip
This Shrimp Mold Dip is one of our family favorite recipes that we love and make every single year. It’s seriously the highlight of the Christmas feast for me and the rest of the family. But I’ve been kind of reluctant to share the recipe with you guys for two reasons. For one, it just kind of looks gross. It does. I’m aware. And two, this recipe has been either hit or miss for every one that has tried it outside of my side of the family. You either love it or hate. There’s not a lot of in between.
But in the end I decided to share it because I love it so much. And just in case you’re one of the awesome ones who might love it too.
This shrimp mold dip gets it’s shrimp-y color from a mixture of tomato and cream cheese, which are so delicious and creamy. Add in some celery and onion to give it crunch and a little zest, and of course the mini salad shrimp, and you’ve got yourself a pretty, vintage Shrimp Mold Dip.
My one word of caution is to make sure that it has enough time to set before serving! Serve with any and all of your favorite crackers.
Shrimp Mold Dip Recipe
Shrimp Mold Dip
Ingredients
- 1/2 cup water
- 1 envelope Knox gelatin
- 1 can tomato soup
- 1 8 ounce package cream cheese
- 1 cup mayo
- 12-16 ounces salad shrimp or small shrimp, peeled, de-tailed and de-veined
- 3/4 cup chopped celery
- 3/4 cup chopped onion
- Dash salt & pepper
Instructions
- Pour 1/2 cup water in a glass. Dissolve gelatin in the water. Set aside.
- In a medium saucepan over medium heat, add soup and heat to steaming.
- Add cream cheese to the saucepan, and stir constantly until cream cheese is totally incorporated.
- Add mayo and stir until smooth.
- Add remaining ingredients (including the gelatin mixture). Stir to combine.
- Pour shrimp dip mixture into a serving bowl.
- Cover and refrigerate until set, about 3 hours.
- Serve with your favorite crackers.
Did you like this Shrimp Mold Dip Recipe? Find more on my Dip it! and Appetizers boards on Pinterest!
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The shrimp mold dip recipe didn’t have shrimp on the list of ingredients. Was it missing, or is shrimp not an ingredient?
Oh NO! Thank you for pointing that out to me! I usually just pour a bag of shrimp into it without even thinking. Use 12-16 ounces of those baby salad shrimp. We use frozen, not canned, because we found the canned had a weird texture and made it a bit too salty. The recipe’s all fixed now. Thanks again!
This is also one of my all time favourite appey recipes too. I’ve been making it for years and it’s a tried and true recipe that everyone loves!
Our family makes something like this.
1 Small can rinsed/cleaned baby shrimp
1 Pckg. Cream cheese softened
1 can Cream of Shrimp Soup “rare” in some stores -usually on top of shelf somewhere
1 Tb Lemon juice or little more- your preference.
Mix well, let chill for later or eat as is. it’s yumm both ways!
Keep refrigerated in sealed container.
* Our choice of the dipper is the classic Ruffle or Wavy chip. It’s good with many options of course.
Hope you like it!
Niccole ☺