Shrimp Potato Chip Dip Recipes

SHRIMP DIP

Steps:

• Chop the shrimp and set aside. I like to use my mini food processor for this step.
• Chop the onion and set aside
• Cream together the cream cheese and sour cream
• Add in all the other ingredients except the shrimp and mix well.
• Gently add in the shrimp.
• Cover and refrigerate for at least two hours before serving. I prefer to refrigerate over night if time allows. We prefer to serve with potato chips. Enjoy!

EASY AND DELICIOUS SHRIMP CHIP DIP

Steps:

• 1. Open both ingredients and combine them in a blender.
• 2. Pour into a bowl and enjoy with potato chips.
• 3. Cover tightly and store leftovers in the refrigerator. This dip does not get better with age, but it does keep for about 3 days.

THE BEST SHRIMP DIP

Steps:

• In a medium bowl beat together the cream cheese and mayonnaise until smooth.
• Add the lemon juice, chili sauce, Worcestershire sauce and dried onion. Beat until smooth.
• Chop up the shrimp into smaller chunks. Stir chopped shrimp into the cream cheese mixture.
• Garnish with sliced green onions.
• Keep chilled. Serve with Ruffles potato chips (or your favorite cracker).

THE BEST POTATO CHIP DIP

Steps:

• In a large bowl, using an electric hand or stand mixer, whip cream cheese, chili sauce and onion salt until creamy and smooth.
• Place dip in a covered container. Put in refrigerator for at least 2 hours or overnight before serving.
• Serve with potato chips and enjoy.

CREAMY SHRIMP DIP

Steps:

• In a bowl, combine the first five ingredients; mix well. Stir in shrimp. Refrigerate until serving. Serve with chips or crackers.

SHRIMP AND CRAB DIP

Steps:

• In a medium bowl, use a hand mixer to blend together cream cheese, mayonnaise and sour cream until smooth.
• Mix in celery, green onions, dill, lemon juice and remaining spices until thoroughly combined.
• Fold in shrimp and crab.
• Cover and refrigerate until ready to serve. The longer it sits, the better the flavor.
• If you want to serve this dip warm, place contents in an oven-safe dish and bake at 350ºF until bubbly, about 20 minutes.

BAKED POTATO CHIP SHRIMP

Steps:

• Preheat the oven to 450 degrees F.
• Peel and devein the shrimp. I like to use large shrimp for this recipe.
• In a mini food processor add the potato chips and pulse until the chips are fine crumbs. Place the chips in a shallow bowl.
• Add flour to another shallow bowl.
• Beat the egg and water in another shallow bowl.
• Take a cooling rack and place it on top of a baking pan. Spray the cooling rack with non-stick cooking spray.
• Take the shrimp one at a time and dredge them in the flour, shake off the excess
• Dip each of the shrimp into the egg wash.
• Coat each shrimp with the crushed potato chips. Press the chips onto the shrimp.
• Place the shrimp on the prepared cooling rack. Be sure not to overcrowd the cooling rack.
• Place in the oven and bake for about 8 minutes. Until the shrimp are pink and the chips are slightly browned.
• Remove from oven and serve immediately.

SHRIMP CHIP AND VEGETABLE DIP

Steps:

• Mix together all of the ingredients except the shrimp.
• Carefully fold in the shrimp so it doesn't break up.
• Serve with potato chips or cut vegetables.

SHRIMP CHIP DIP

Steps:

• In medium bowl, mash cream cheese with a fork.
• Add spices, lemon juice and horseradish.
• Mix in mayonnaise until smooth and creamy.
• Stir in shrimp.

CREAMY SHRIMP DIP

Steps:

• Combine cream cheese, shrimp, mayonnaise, chile sauce, onion, Worcestershire sauce, and lemon juice in a bowl; beat with an electric mixer until well mixed.

TODD'S WARM SHRIMP DIP

Steps:

• In a large skillet, combine cream cheese, and cream cheese with chives. When the cheese has melted, mix in shrimp soup, Worcestershire sauce, and shrimp. Stir until the mixture is heated through.

SHRIMP POTATO CHIP DIP

Steps:

• Whip first 4 ingredients until thickened.
• Stir in shrimp.
• Refrigerate a couple hours. Serve with potato chips.