E-Z Volcano Shrimp Dip

    2 hours 30 mins

    This is so easy, and gratifying when you hear the 'ooohs' and 'aaahs' from your guests. Makes a good presentation, too.

    8 people made this

    Serves: 10 

    • 2 (8 ounce) packages cream cheese, softened
    • 1 (4.5 ounce) can small shrimp, drained
    • 1 teaspoon lemon juice
    • 2/3 cup ketchup
    • 1/2 teaspoon Worcestershire sauce
    • 2 dashes hot pepper sauce
    • 2 teaspoons prepared horseradish
    • 1 teaspoon lemon juice

    Prep:15min  ›  Cook:15min  ›  Extra time:2hr chilling  ›  Ready in:2hr30min 

    1. In a mixing bowl, combine the cream cheese and lemon juice. Mix with a fork and gradually combine the shrimp. Refrigerate the mold in a plastic bowl for 2 hours.
    2. In a second mixing bowl, while the mold chills, combine the ketchup, Worcestershire sauce, hot pepper sauce, horseradish and lemon juice. Chill the sauce at least 30 minutes, allowing it to thicken.
    3. Remove the mold from the refrigerator. Invert the bowl and place the mold upside down on a serving platter. If necessary, shape the mold into the form of a mountain. Indent the top of the mold and pour the chilled sauce into the indentation, allowing it to flow over the sides.

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    Reviews in English (7)


    This was a fun dish to prepare. We used a large glass mixing bowl upside down and a smaller bowl on top to hold the shrimp dip. We frosted both bowls, lined the bottom with large shrimp, and dotted the volcano with the canned shrimp. Guests used the larger shrimp or crackers to get the dip. This was a good recipe to use as inspiration to add great presentation to our luau table!  -  24 Nov 2006  (Review from Allrecipes US | Canada)


    Don't embarrass yourself by serving this receipe before you try it first.  -  17 Dec 2000  (Review from Allrecipes US | Canada)


    We made this for New Years Eve and thought it was excellent, however, I did change up the recipe some. I thought that just the cream cheese and lemon juice sounded a bit bland so I instead mixed together the cream cheese, lemon juice, worcestershire, hot sauce and some cracked black pepper. Then instead of salad shrimp I used large shrimp cut into thirds. I then made the cocktail sauce as directed. We served with fritos scoops because it is a pretty thick dip and the crackers wanted to break.  -  03 Jan 2008  (Review from Allrecipes US | Canada)