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Herbed Shrimp Dip


1/2 lb. medium   Cocktail shrimp, pre-cooked with tails removed

1/2 cup               Mayonnaise

1 cup                  Robert Rothschild Farm Emerald Isle Onion Dill Horseradish Dip

2                         Scallions, coarsely chopped, plus more for garnish (optional)

1/4 cup               Parsley, fresh and finely chopped

   Sea salt and freshly ground pepper

                           Crostini, crackers, or crudités, for serving


Roughly chop the shrimp. In a medium bowl whisk together the mayonnaise, Emerald Isle Onion Dill Horseradish Dip, and scallions. Season to taste with salt and pepper. Fold in shrimp. Refrigerate dip until chilled, at least 30 minutes (and up to 2 days). Before serving, sprinkle the dip with fresh parsley and scallions, if desired. Serve with crostini, crackers, or crudités.

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