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Shrimp for soup in retro dip
Wednesday, April 29th 2026

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Shrimp for soup in retro dip

Fresh convenience products, like this cooked, peeled shrimp, are now thedarlings of the grocery industry.
Fresh convenience products, like this cooked, peeled shrimp, are now thedarlings of the grocery industry.
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By | Knight Ridder News Service
PUBLISHED: | UPDATED:
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INGREDIENTS

  • 1 (16-ounce) carton sour cream

  • 1 (3-ounce) package cream cheese, at room temperature

  • 1 envelope dry onion soup mix

  • 1/4 cup finely chopped pimiento

  • 1/2 teaspoon cracked black pepper

  • 1/2 teaspoon finely grated lemon or lime zest

  • 1/2 pound salad-size shrimp, cooked and drained (may substitute a (5-ounce) can, or chop larger shrimp into bite-size bits)

    DIRECTIONS

    Beat the sour cream with the cream cheese. Stir in the soup mix, pimiento, pepper and zest. Fold in the shrimp. Refrigerate at least 2 hours for flavors to mature. May be served gently warmed or cold.

    Makes about 3- 1/2 cups.

    Per serving: 30 calories (70 percent from fat) 2.4 g fat (1.4 g saturated), 13.4 mg cholesterol, 1.5 g protein, 0.8 g carbohydrates, 0.1 g fiber, 59.4 mg sodium.

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