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Crimp and Cheese Dip II Recipe


10 (4 ounce) cans shrimp, drained

1 (1 ounce) package cream cheese

1 (.25 ounce) package instant Mexican-style seasoning mix

1 (6 ounce) can frozen chopped spinach, thawed

1 (2 ounce) package shredded Cheddar cheese


Place shrimp in a large bowl. Beat cream cheese and instant Mexican seasoning together until smooth and creamy. Set aside.

Mix the shrimp with the cream cheese mixture and spinach into a medium bowl. Roll into 1 inch thick slices. Cut the slices in half lengthwise.

Spread 1 tablespoon of the cream cheese mixture over each shrimp half. Roll the cream cheese mixture into 1 inch thick slices. Frost with the remaining cream cheese mixture.

Cover and refrigerate shrimp, then remove from the refrigerator, and shred. Serve at room temperature.


Deqeeen writes:

⭐ ⭐ ⭐ ⭐

I thought this was very good. But as I stated before, it is more fine flakey bread. While it is by no means bad, its quality (and price) is%Suffice to say its deficiencies are major. Will definitely make again. Oh, and did I mention its absolutely delicious?? Just go for it. :)