Granny Savoie's Shrimp Dip

From Granny Savoie's recipe box · a maple leaf still pressed in the corner

~3 cups · 15 min

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30–40 small or medium shrimp, cooked & chopped
2 × 8 oz cream cheese, softened
½–¾ cup mayonnaise, to loosen (the card just says "mayonnaise" — add to feel)
1 Tbsp celery seed
3 Tbsp prepared horseradish
crackers, to serve

What you need

30–40 small or medium shrimp, cooked & chopped

2 × 8 oz cream cheese, softened

½–¾ cup mayonnaise, to loosen (the card just says "mayonnaise" — add to feel)

1 Tbsp celery seed

3 Tbsp prepared horseradish

crackers, to serve

Soften first. Beat the cream cheese smooth on its own before anything else goes in — cold, it stays lumpy, and no amount of stirring later smooths it back out.
Loosen with mayo. Beat in mayonnaise a few spoonfuls at a time until it's scoopable but not runny — you want dip, not soup. The card leaves the amount to you; a half cup is a fair start.
Fold in the rest. Stir in the chopped shrimp, celery seed, and horseradish. Fold, don't beat — you want visible pieces of shrimp, not a purée.
Chill to set. At least an hour, covered. It firms up and the flavors marry as the celery seed and horseradish bloom into the cheese. Taste after chilling and add more horseradish if it's gone shy.
Serve cold with sturdy crackers that won't snap under a full scoop.

Steps — tap one to keep your place

1. Soften first. Beat the cream cheese smooth on its own before anything else goes in — cold, it stays lumpy, and no amount of stirring later smooths it back out.

2. Loosen with mayo. Beat in mayonnaise a few spoonfuls at a time until it's scoopable but not runny — you want dip, not soup. The card leaves the amount to you; a half cup is a fair start.

3. Fold in the rest. Stir in the chopped shrimp, celery seed, and horseradish. Fold, don't beat — you want visible pieces of shrimp, not a purée.

4. Chill to set. At least an hour, covered. It firms up and the flavors marry as the celery seed and horseradish bloom into the cheese. Taste after chilling and add more horseradish if it's gone shy.

5. Serve cold with sturdy crackers that won't snap under a full scoop.

Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.