8  ounces whipped or soft cream cheese, room temperature 
1/4 cup mayonnaise 
2 teaspoons hot sauce
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 cup blue cheese crumbles
8  ounces cooked, peeled shrimp, chopped

Blend the first 5 ingredients well.
Stir in the blue cheese and mix.
Stir in the shrimp and mix well.

Makes 3 cups

ORANGE-COCKTAIL
1 part orange marmalade
1 part cocktail sauce

TARTAR-LIME
4 parts tartar sauce
1 part lime juice

BBQ-ORANGE-TERIYAKI
2 parts BBQ sauce
2 parts orange marmalade
1 part Teriyaki sauce

This dip goes great with chips that are big enough to scoop a heaping helping.   Draining the spinach well is key.  If leftovers (not likely) end up watery stir in some grated cheese like mozzarella or Swiss.

1 1/2  pounds raw, unshelled shrimp
1 tablespoon Old Bay seasoning
2 teaspoons salt
8 ounces frozen chopped spinach, thawed
1 cup mayonnaise
16 ounces sour cream
1 package ranch dressing or dip mix


Boil the shrimp in the Old Bay and salt.
Drain, cool, shell and chop finely.
Drain the thawed spinach VERY well, pressing through a sieve.
(you do not need to cook the spinach)
Mix the mayonnaise, sour cream and ranch package.
Stir in the spinach and then shrimp.

Yield 5 cups dip.

Prepare the day before for optimum flavor.  Stir before serving if it's set up overnight.  

This dip is easy to make and is always a big hit at parties and tailgating.  If you have the chance to make it a day ahead the flavor is even better.


1 pound shrimp, uncooked in shells
1 teaspoon salt
1 medium onion, chopped finely
16 oz whipped cream cheese
1 ½ teaspoons Old Bay
1 teaspoon salt
2/3 cup cocktail sauce

Cook shrimp with salt, drain, rinse and remove shells.
Chop shrimp into small pieces.
Combine the other ingredients well and then blend in the shrimp.

Makes 4 cups