• 1 Cup sour cream
• 8 oz cream cheese, softened to room temperature
• 1/2 Cup diced celery
• 1/2 Cup diced sweet yellow onion
• 2 cans small shrimp, drained and rinsed*
• 1/4-1/3 Cup lemon juice (about 1 large lemon or 2 small ones)
• 1/4-1/2 teaspoon salt
• 1/8-1/4 teaspoon pepper
• Carlyn* prefers 1 pound boiled, peeled, and deveined shrimp chopped small over canned
• Carlyn* also prefers 1 tsp – 1 Tablespoon horseradish with the larger shrimp, but not all guests appreciate this

Blend everything except the shrimp in a food processor or with a hand mixer. Whip to the lightest, smoothest possible consistency. Fold in the shrimp and stir with a spoon to combine. Serve within 8 hours.

This dip requires a sturdy cracker like Triscuit, although the large Fritos dippers might work.

For a shrimp ‘dip’ that pairs well with tortilla chips, try Shrimp Ceviche.

Original recipe by Sharon Sue Chambers Bradley, Carlyn’s first cousin, once-removed