Holiday parties and celebratory gatherings are great opportunities to try out easy, new recipes, like our seafood dip, simply made with shrimp, lobster, crab, or a combination of two. Serve with crackers, fresh bread, crudites, or breadsticks, or blind-bake puff pastry baskets, let cool, and stuff with spoonfuls of the dip.
Prep and serve in 15 minutes, place in the fridge, and serve when ready.
Be mindful that seafood allergies are very common, so avoid cross-contamination in your kitchen by using just one knife and one clean separate surface to prep this dip. Label the container so people know what they are eating, and wash all the utensils you used with a separate sponge.
- 2 tablespoons milk
- 1 tablespoon lemon juice
- 1 tablespoon onion (chopped)
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- dash curry powder
- 1 package cream cheese (cubed)
- 1 cup lobster (or crab or mixture)
- Garnish: Italian parsley (finely chopped )
Gather the ingredients.
Place the milk, lemon juice, onion, salt, paprika, and a dash of curry powder in a blender or food processor vase. Process on low for a few seconds.
Add half of the cream cheese and process on low speed until smooth. Add the remaining cream cheese one piece at a time, processing on high until all is well combined.
Use a rubber spatula to scrape the sides of the blender or food processor. Process again and add the seafood. Pulse as desired, depending on how smooth or chunky you want the dip.
Transfer the dip to a serving bowl.
Serve and enjoy!
Use the Dip as an Ingredient
This tasty and easy dip can be used in multiple recipes. Here are a few ideas on how to serve it:
- Seafood Crostini: Preheat the oven to 375 F. Brush slices of baguette with olive oil on both sides, then sprinkle with salt and freshly ground black pepper. Bake in the preheated oven for about 5 minutes. Turn and bake for another 5 minutes, or until lightly browned. Scoop a teaspoon of dip onto each crostini, garnish with chopped parsley.
- Tea-time Sandwiches: Use white soft sliced bread and spread a generous amount of dip onto one slice. Add cucumber slices on top and cover with another bread slice. Cut off the crust of the bread and then quarter the sandwich to make small square bites.
- Cucumber Boats: Cut one cucumber lengthwise and scoop out the seeds. Cut each half in 3 or 4 pieces and stuff each piece with seafood dip.
- Seafood Pasta Salad: Add 1/2 cup of mayo to the dip recipe and mix it with any short cooked pasta of your liking. If too dense, add 1 or 2 tablespoons of olive oil. Taste for seasoning and add salt and pepper if needed. Add 1/2 cup of finely chopped red peppers and 1/2 cup of finely chopped celery. Mix well and serve.