The newest trending crowd pleaser: Retro Tomato Soup Shrimp Dip!
Mom’s 80th Birthday Party was the last time I even thought of this recipe, and made it as it was one of her favourites when she was entertaining her bridge gals and partying on the weekends in our old Red Deer neighbourhood. I gave it a new life at her party by pouring the mixture into bite sized moulds and placing each on a cucumber slice. The perfect two bite compliment to the dainties at her 75th Birthday tea party. This year, mom will be 86… so that was 6 years ago and it was about 30 years before that when it was a staple on the party scene at our house and in many North American homes. The recipe was either on the side of a Tomato Soup can or came inside of the Philadelphia Cream Cheese box wrapper. Maybe both. In any case, it took the world by storm and this is one stellar recipe worth reclaiming for 21st century entertaining!
How did I ever do all that work for mom’s party only 6 years ago? It seems like light years away and I enjoyed every second of it so much. You can see the little bites to the far right on the second plate, above.
At a recent girlfriend gathering this year, Vicki brought this Tomato Soup Shrimp Dip for the appetizer. First time in 35 years that I dove into the dip and savored the memories, textures and flavours: unctuous sumptuous decadence. No doubt about it, this is not a “New Year’s Resolution” recipe. It is laden with luxurious velvety cream cheese packed with crisp vegetables and chewy flavourful canned shrimp. Don’t even think about using frozen or freshly steamed shrimp in this recipe. Canned shrimp is key. Who eats it anymore?
When I was a child, canned shrimp was a delicacy. It was expensive and delicious so certainly a special occasion purchase. We would use it in a special salad, mix it into fancy sandwiches and enrobe it with mayonnaise and veggies for a special spread. In the 70’s, layered dips reared their heads and the canned shimp was replaced with larger frozen morsels thawed to juicy perfection. Most canned shrimp recipes fell into the bottoms of our recipe files and have long been forgotten.
Mom’s party was a study in past taste memories. Vicki’s appetizer peaked my interest in reviving this old favourite. I made it this year for part of the evening midnight snack for Lauren and Aaron as they would land in time to be home around midnight, and undoubtedly hungry. Even Vanja liked it. Yes, that is a standard of measure that is obvious evidence of its universal appeal.
A slice over a lightly dressed green salad could serve as a fancy pants main for a lady’s luncheon. But, it is a pretty generous amount for a little snack. The recipe made this old tupperware mould to the top with an extra cup I poured into two 1/2 cup serving bowls. In other words, it makes a lot.
Delicious with fresh vegetables, over a salad, as a dip, served as an appetizer on a cucumber or in small individual moulds, this is an extremely versatile recipe that is easy to make with easily available ingredients that will cause almost everyone to go weak int he knees after their first bite. Yes, it is addictive.
Don’t buy shrimp bits. Buy the nicest canned shrimp you can lay your hands on, drain it well.
Simple. Celery, green onion, canned shrimp and mayo.
Cream cheese melted into canned tomato soup.
A good amount of gelatin soaked in cold water, squeezed and melted into the mix.
Stir in the remaining ingredients, pour into the mould, refrigerate to set.
Yes. It is that simple: Tomato Soup Shrimp Dip in a mould.
Feeding my family during the holidays to create tradition, warmth, memories of home all wrapped in hope for the future and so much love.
Lauren approved.
What’s not to like, really? Unless you are not a seafood person. Do you remember this recipe? If so, make it again! If not, try it! Let’s hear what you think about my new favourite go-to crowd pleaser this year: Tomato Soup Shrimp Dip!
Retro Recipe: Shrimp Gelatin Salad or Dip Spread
This is a recipe from the 1960's and was probably originally on the side of a Campbell Tomato Soup can or on the Philadelphia Cream Cheese box.
Ingredients
- 1 can tomato soup
- 12 oz cream cheese
- 1 cup mayo
- 1 1/2 package gelatin or 6 sheets of gelatin
- 4 100 gram cans shrimp , drained and patted dry
- 2/3 cup celery , finely chopped (1-2 stalks)
- 2/3 cup green onion , finely chopped (one bunch, or 6 green onions)
Instructions
-
Place the first 2 ingredients into the top of a double boiler to melt the cheese and combine together, without lumps
-
Prepare gelatin sheets in cold water as per directions on package or sprinkle powdered gelatin over water as per instructions on package; mix into soup mixture
-
Add all other ingredients to soup mixture; stir well to combine
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Pour into a mould; refrigerate overnight, or until set
-
Unmould and serve with crackers or fresh vegetables
Recipe Notes
I made 24 tiny pots 1/4 cup each for Amy's Baby Shower and had "just enough" exactly. No tasting, and you will get 24 servings 1/4 cup each.
Make it regularly for gatherings of friends and family during spring and summer months…not so much during fall and winter…love the idea doing individual bite size canapés 🙂
Beautiful … vegetarian, here, and multiple allergies including to dairy.
For Valentine’s Day or a shower or anniversary, one might consider the extra fussiness of filling the centre with a soup-base-gel … that’s the thing I miss most about having many eaters in the house: the “pretty food” aspect of things. It’s so … not a surprise, I guess … for self-only eating!
So the dark green base of those “little bites” … (a) what’s it made of, and (b) did you make them as a sheet, cookie-cutter them and centre the main recipe? Or did you overflow the muffin-ish pan, and cookie-cut them from there?
Curious minds want to know !!!
My best friend, Connie, who passed away from breast cancer 13 years ago made this whenever we got together during the Christmas holidays. Now, her daughter’s make it. Her recipe is very mich like yours. I guess she also got the recipe from the side of the Campbell Soup box or on the Philadelphia Cream cheese box.
Your post brought back great memories. Thanks, Valerie.
Valerie, this was one of my dad’s favourite treats, usually made for the Christmas season, one he shared with all of us as we sat around the living room in the evening, anticipating the parties, gatherings, concerts and events of the most magical of all seasons. It was served with dad’s homemade bread, which he baked in small tubular pans, then sliced thinly and toasted to perfect golden crispness. Very similar to the commercial Melba rounds but infinitely better. Thank you for bringing back the wonderful, much loved memories. I need to make this and gather the family for an evening of memories, sharing stories of our childhood, remembering a simpler time. Hugs, Brendi
Val Just curious have you ever tried this recipe with chopped cooked fresh shrimp?
No, Jim, but it would be good, of course. It would not have the same flavour as those sweet little tinny morsels (haha) but tasty, for sure. There is something to be said about the washed canned shrimp from those old days. The lovely succulent freshly cooked shrimp has a much more delicate flavour that I believe might be lost within this concoction! Let me know if you try it!
🙂
Valerie
Yes, I have made it with fresh shrimp or frozen shrimp. I lightly fry the shrimp in a twitch of butter in a fry pan, drain it and once cooled I add it to the recipe. Delicious. I believe I have even used some of the juices left over from frying in the recipe. I think it is more flavourful than tinned shrimp. . Works perfectly for me. I have also used green, red, yellow &/or orange peppers. Xmas – red & green is nice. Enjoy. Friends & family luv this recipe as I do.
Love your ideas, Heather! I imagine fresh shrimp would bring a completely different personality to this dish!
Bravo!
Valerie
Thanks Valerie. I also add a dash of Worcestershire sauce, a titch of Tabasco hot pepper sauce – to taste, a little lemon juice & a small clove of garlic. I first ate this in the later 70’s & have played with the recipe for years. It’s a favourite of anyone that tries it! So happy to find your recipe. Thank you.
can I freeze the leftover dip
Dale,
I’ve never frozen it, Dale, however, you should be able to do so.
🙂
Valerie
Any suggestions on getting it out of the mold?
Hey, Sarah
I use an old Tupperware mould and it just plops out perfectly once I release the top part.
I suggest you place your mould upside down on the serving platter, set your timer for 15 minutes which should then enable you to jiggle it and release it as the sides are likely a little warmer and able to release.
Gently pull away from the edge around the whole jelly. Turn the jelly mould onto a plate. Place your hands over both the base of the plate and the base of the mould. Shake quickly and sharply and the jelly should release.
I found this when doing a little research for you:
Put a sink topper in a sink to close the drain.
Fill the sink with two inches of hot water.
Hold the bottom of the silicone tray containing the Jell-O in the water for 20 seconds. Do not completely submerge the tray. …
Turn the silicone tray upside down over a plate. The JELL-O will slide out onto the plate.
Or, make it in a dip dish and just serve it that way! YUM!
Any suggestions from others?
🙂
Valerie
You can spray the mould with an aerosol spray really lightly and paper towel it around, and out. Works perfectly with the Tupperware pop off lid. Good luck.
Thanks, Heather!
I’ll try that with paper towel and oil. So appreciate the suggestion (trying to avoid aerosol – not always successful, but working on it)
Hugs,
Valerie
Pump spray I should have said. Not using aerosols either. Yeah for the environment. Have a lovely day.
I was so excited to find this recipe! I had an aunt who made this in the ‘70’s. I got her recipe and made it for a prom dinner. I’m so glad to get to taste it again. Thank you very much!
Such a delicious, almost tacky little retro recipe that we all just love a lot around here. Did you make it?
Hope you had fun and enjoyed!
Valerie
Curious:How long will this keep in fridge
2 days at the most prior to serving and then 3-4 days afterward, cold, and well sealed, Garry.
YUM!
Let me know if you make it.
🙂
Valerie
I just came across my hand scribbled recipe from the 70’s. A friend used to make this & shared her recipe with me which includes most of the same ingredients. Her version used chopped onion, green peppers & sweet pickles. I think I’ll be making it again some time soon.
Let us know when you do! We’ve revived it and it is one of our favourites!
YUM!
🙂
Valerei
This has been one of my favorites for over 40 years! Now that everyone’s on a diet (or gone paleo or keto) there’s that much more left for me. Love the original, but some of the tweaks mentioned sound great, too.
Thanks for posting. 💖
Love that!
I’m with you thank you!!!!
🙂
Valerie
Thank you so much for sharing this recipe!!!! It was my absolute favorite as a little kid back in the early 70’s. I thought it was shrimp dip. I could only remember that it needed the geletin, and hot sauce.
Thank you what a great memory I will be able to share with my children and grandkids!!!
Making it this year, myself, for our traditional games and appetizer evening!
🙂
Valerie