Shrimp Dip IV

This tomato soup based dip is great for large parties. A combination of shrimp, mayonnaise, cream cheese, gelatin, and a mixture of vegetables, placed in a mold and refrigerated. Served on a plate for a great presentation.

• Preparation Time: 20 mins
• Cooking Time: 5 mins
• Total Time: 25 mins
• Calories: 245 Calories

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1 cup mayonnaise
• 1 (10.75 ounce) can condensed tomato soup
• salt and pepper to taste
• ½ cup chopped onion
• ½ cup chopped celery
• ½ cup chopped green bell pepper
• 1 tablespoon Worcestershire sauce
• 1 teaspoon prepared horseradish
• 2 (4 ounce) cans small shrimp, drained
• 1 envelope (1 tablespoon) unflavored gelatin

Recipe Instructions

Step 1

In a medium saucepan, heat tomato soup (undiluted) to boiling. Meanwhile, in a small bowl, soften the gelatin in 1/4 cup of water.

Step 2

In a mixing bowl, combine mayonnaise, softened cream cheese and softened gelatin. Mix thoroughly. Fold in shrimp, celery, onion, green pepper. Mix thoroughly. Blend in horseradish, Worcestershire sauce, salt and pepper.

Step 3

Pour mixture into a 5 or 6 cup refrigerator mold, or into two smaller molds. Refrigerate for at least 2 hours.