Publisher Photo
Publisher Photo
We've had this every Christmas since I was a child, and I still can’t get enough of it. For a dip that’s lighter, simply substitute reduced-fat versions of mayonnaise and sour cream.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 2 cups (16 ounces) sour cream
  • 1/3 cup mayonnaise
  • 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
  • 1 cup (5 ounces) frozen cooked salad shrimp, thawed and chopped
  • 2 tablespoons onion soup mix
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon paprika
  • Corn chips

Directions

In a small bowl, combine sour cream and mayonnaise. Stir in the crab, shrimp, soup mix and garlic powder. Cover and refrigerate overnight.
Sprinkle with paprika. Serve with corn chips. Yield: 3 cups.
Originally published as Creamy Seafood Dip in Taste of Home Christmas Annual Annual 2013, p101

  • 2 cups (16 ounces) sour cream
  • 1/3 cup mayonnaise
  • 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
  • 1 cup (5 ounces) frozen cooked salad shrimp, thawed and chopped
  • 2 tablespoons onion soup mix
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon paprika
  • Corn chips
  1. In a small bowl, combine sour cream and mayonnaise. Stir in the crab, shrimp, soup mix and garlic powder. Cover and refrigerate overnight.
  2. Sprinkle with paprika. Serve with corn chips. Yield: 3 cups.
Originally published as Creamy Seafood Dip in Taste of Home Christmas Annual Annual 2013, p101

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