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Creamy Seafood Dip

We've had this every Christmas since I was a child, and I still can’t get enough of it. For a dip that’s lighter, simply substitute reduced-fat versions of mayonnaise and sour cream. —Alice Pareti, Ankeny, Iowa
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    3 cups


  • 2 cups sour cream
  • 1/3 cup mayonnaise
  • 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
  • 1 cup (5 ounces) frozen cooked salad shrimp, thawed and chopped
  • 2 tablespoons onion soup mix
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon paprika
  • Corn chips


  • In a small bowl, combine sour cream and mayonnaise. Stir in the crab, shrimp, soup mix and garlic powder. Cover and refrigerate overnight.
  • Sprinkle with paprika. Serve with corn chips.

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