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Seafood Dip



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  • 1 lb cooked shrimp, peeled
  • 4 oz smoked salmon
  • 1 8oz container sour cream
  • 1 8 oz package cream cheese
  • 2 T Texas Pete hot sauce
  • black pepper to taste
  • celery salt to taste
  • horseradish sauce (optional)
  • 1 6 1/2 oz can minced clams, drained (reserve juice)
  • 1/4 cup crabmeat



Step 1

Chop shrimp and salmon separately in food processor and set aside.

In a large bowl, combine sour cream and cream cheese. Add Texas Pete, pepper, celery salt, and horseradish sauce. Stir in shrimp, salmon, clams, and crabmeat. Mix thoroughly. If dip is too thick, add small amount of reserved clam juice til consistency is reached. Refrigerate.

Serve with crackers or toast.


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