I've said it before and I'll say it again: I love dips! I'm kinda obsessed with making them and even more addicted to trying out new recipes. A couple of weeks ago when I was browsing the Macy's Come Together recipe section, I came across this interesting recipe for shrimp dip. It's an old-fashioned sort of dip (it's from Tom Douglas' mom's recipe) that's served with thick-cut potato chips. I printed it out immediately and was determined to give it a taste. Kind of like shrimp cocktail, but in dip form, the resulting dip is quite tasty. The recipe makes a large quantity, so it's perfect for tailgating or any other party where there will be a crowd of hungry revelers. If I've piqued your curiosity, check out the recipe and


Shrimp Dip with Potato Chips

Shrimp Dip with Potato Chips


3 Tablespoons tomato paste
1 Tablespoon honey
3/4 cup mayonnaise (homemade, or use Hellman’s or Best Foods)
2 Tablespoons thinly sliced chives
1 Tablespoon fresh lemon juice
1 Tablespoon seeded and minced sweet red cherry pepper (from a jar of vinegar packed sweet cherry peppers)
2 teaspoons grated lemon zest
1 teaspoon prepared horseradish
1/4 teaspoon Tabasco
1 hard-boiled egg, finely chopped
1 pound cooked, peeled, and diced shrimp or 1 pound shrimp cooked bay (baby) shrimp
To Taste Kosher salt
To Taste freshly ground black pepper
1/2 lemon
Potato Chips, homemade or top quality purchased


  1. In a large bowl, whisk the tomato paste and the honey together until smooth. Whisk in the mayonnaise, chives, lemon juice, cherry pepper, zest, horseradish, and Tabasco.
  2. Using a rubber spatula, gently fold in the egg. Add the shrimp to the bowl and toss it with the dressing. Season to taste with salt and pepper and a squeeze of lemon.
  3. Set a bowl of shrimp salad on a large platter and surround it with potato chips for dipping.

Serves 8-10.

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