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Curried Shrimp Dip

  • Author: Meagan


Just back from a wonderful week away and I wanted to get something posted – this is from Julie Van Rosendaal’s book, ‘Grazing’, and it was very yummy.



Curried Shrimp Dip

4 oz/125 g or half a package of cream cheese, softened

1/2 c. sour cream

2 green onions, finely chopped

1/4 c. finely minced red pepper

1/3 c. mango chutney

2 cloves of garlic, finely minced

1 t. curry powder

salt and freshly ground pepper to taste

1 lb. cooked shrimp, chopped and pressed so that it’s as dry as possible


In a medium bowl, beat together the cream cheese and sour cream until smooth and then stir in the remaining ingredients.  I think it would taste best chilled so I’d suggest making it ahead and then serving it with tortilla chips, pita or fresh vegetables.

  • Category: Shrimp, Curry, Dip, Appetizers


From Meagan's Kitchen

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