Cream Cheese Shrimp Dip with Pulled Toast

It’s finally and officially summer, and you know what that means.  Long lazy summer weekend afternoons and evenings spent lounging around with your feet up, or with a bunch of friends, or savoring a glass of wine…or all of the above.  And it also means delicious nibbles that you can dip into while you are doing all that lounging.  And speaking of dip, here’s one of my all-time faves…creamy, dreamy cream cheese shrimp dip with pulled toast.

First the dip part, which is going to take you exactly no time to whirl up in your food processor.  Drop a nice big peeled shallot and a celery stalk in your food processor and whirl them around until they are chopped nice and fine.  Now add a general amount of peeled and cooked shrimp, and give it another whirl.  Last but not least, drop in some nice soft cream cheese, some horseradish for a little bite, some Old Bay seafood seasoning for spice, and a little bit of ketchup.  Whirl whirl.  Taste it, and then shake in some Tabasco until it has just the right amount of sneaky heat.

You can of course serve this up with chopped veggies or crackers, but I love it with pulled toast.  Pulled toast is bread that you have pulled into jagged pieces and toasted…it comes out with nice jagged edges that catch the dip, and gives the whole thing a nice satisfying crunch.

I have been known to serve this and only this to the Southern husband for supper.  Poor guy.  (Not!)

Cream Cheese Shrimp Dip with Pulled Toast
Serves: Serves about 4
  • 1 small shallot, cut in half
  • 1 stalk celery, cut in thirds
  • 8 ounces shrimp, cooked and peeled
  • 4 ounces cream cheese, room temperature
  • 1 tablespoon horseradish
  • 1 tablespoon ketchup
  • 2 teaspoons Old Bay seafood seasoning
  • Tabasco or other hot sauce
  • Chopped fresh chives for garmish
  • 5 slices bread, pulled into jagged bite-sized pieces and toasted
  1. Put shallot and celery into food processor and process until finely chopped.
  2. Add shrimp to processor and process until finely chopped.
  3. Add cream cheese, horseradish, ketchup and Old Bay to food processor and process until well-combined. Season to taste with Tabasco and garnish with chopped chives.
  4. Transfer to serving dish and serve with pulled toast.


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  1. says

    Not that I’m complaining about this, because I know how lucky I am, but I have a freezer FULL of tasty Pacific spot prawns that my husband caught and I have run out of ideas for them. I love that it’s so easy because I’m pregnant, tired, and the kitchen is just too hot to spend a lot of time in right now! Thanks for the idea!

  2. ruthie says

    If I hadn’t just finished frying chicken and making potato salad for dinner, I would be making this. Pulled toast. Who’d have thunk it? What a great idea. I always have leftover chunks of French bread, and they would be perfect for this. Do you toast them in the oven? Any oil or seasonings? I want to do this right! 😉

    • Kate says

      I usually just pull mine apart and toast in in my toaster oven, but when I am feeling really fancy I have been known to brush them with a little olive oil and grind some fresh pepper on top. Yum. :)

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