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A special event dip that is great for watching football games. A good chilled White Wine (Texas Chardonnay) or specialty beer really sets it apart.
The following receipe is quite flexible. If you had a little too much of the wine before preparing it, chances are it will still be great. Even an "Aggie" can master it. All the following ingredients go into the same bowl at the same time.
Start with a large bowl: A gallon bowl is good. The larger the better since it makes stirring easier. Now start by putting all the dry ingredients in the bowl and stir.
1/2 Teaspoon Garlic "Powder"
2 Teaspoons (Rounded) Dry Mustard Powder
1 Teaspoon Paprika
2 Tablespoons Parsley Flakes
1/2 Teaspoon Cayenne Pepper (3/4 if you like it hot)
1/3 Teaspoon White Pepper
(The soup and chips contribute salt.)
--------At this point mix all the dry incredients together.---------
Continue by adding the following:
4 Very Hard Boiled Eggs (Boil 15 Minutes & Cool)(Dice Eggs into very small pieces.)
1/4 Cup Mayonnaise or similar.
2 1/2 to 3 Tablespoons Worcestershire Sauce
1 (10 ounce) Can of Shrimp Soup. (The only one I can find is Cambell's.)
1 to 1 1/2 Pounds of cooked small shrimp. (Frozen Salad Shrimp works fine.)
--------Mix all the incredients together.---------
If you have a fondness for any one of the incredients, add a little extra.
Place the bowl in the refrigerator. You should mix the dip several times before serving.
NOTE:
The receipe can be rushed by placing the bowl in a microwave for 30 seconds at a time and stirring until the frozen shrimp are just thawed. Be careful that you do not overheat the shrimp since they should be served cold. The dip is best if allowed to sit about 2 1/2 hours (using frozen shrimp) before serving. If you use fresh or thawed shrimp marinate in refrigerator.
This dip must remain cold to prevent spoiling. If it is not being eaten immediately, place it back in the refrigerator.
Serve the dip with: Rippled Potato Chips (Baked or Regular Chips)