Shrimp Dip
A creamy, tangy appetizer dip loaded with cooked shrimp, cream cheese, and a signature blend of cocktail sauce, Old Bay, and horseradish. This no-cook classic comes together in minutes and tastes even better made ahead. Serve chilled with crackers, toasted bread, or fresh vegetables.
- Prep
- 15 min
- Cook
- —
- Wait
- 20 min
- Total
- 35 min
- Makes
- 2½ cups (enough for 8 people as an appetizer)
Steps
Before you start
- Soften cream cheese at room temperature for 30 minutes (or microwave unwrapped on a plate for 10 seconds at a time until soft)
- If using frozen shrimp, thaw completely in the refrigerator overnight or under cold running water
- Gather and measure all ingredients so you can work efficiently
Prepare the shrimp
- On a cutting board, rough chop the thawed cooked shrimp into ½-inch pieces.
- You want some visible chunks, not a paste.
- This should take about 2 minutes.
- Set aside in a small bowl.
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Ready when: Shrimp is chopped into bite-sized, ½-inch pieces
Tip: Don't over-process the shrimp; you want texture, not mush. A quick hand chop works better than a food processor for this.
Combine the cream cheese base
- In a medium bowl, combine the softened cream cheese and sour cream.
- Using a rubber spatula, stir and fold together until smooth and creamy, with no lumps of cream cheese remaining.
- This should take 2–3 minutes.
- If the mixture is still slightly lumpy, briefly microwave the bowl for 15 seconds, then stir again.
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Ready when: Mixture is smooth and uniform with no cream cheese lumps visible
Tip: If cream cheese was not fully softened, warm the bowl slightly to make mixing easier, but don't overheat or the dip may become greasy.
Add shrimp and seasonings
- Add the chopped shrimp to the cream cheese mixture.
- Pour in the cocktail sauce, prepared horseradish, Old Bay seasoning, and fresh lemon juice.
- Using the rubber spatula, fold everything together gently until evenly combined.
- The dip should be flecked with shrimp pieces and even in color.
- Fold for about 1 minute; don't over-mix or you'll turn the shrimp into shreds.
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Ready when: All ingredients are evenly distributed and the dip is a light pink color with visible shrimp chunks
Tip: Fold gently and stop as soon as everything is combined. Over-mixing will shred the shrimp and make the dip mushy.
Taste and season
- Taste a small spoonful of the dip.
- Add a pinch of kosher salt and freshly ground black pepper, fold briefly to combine, and taste again.
- Adjust seasoning as needed—the cocktail sauce adds saltiness, so go easy.
- Fold in the chopped green onions.
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Ready when: Dip is well-seasoned, with no under- or over-salted areas; green onions are evenly folded in
Tip: Taste as you season—it's easy to over-salt since cocktail sauce already contains salt. You can always add more, but you can't remove it.
Chill and serve
- Transfer the dip to a serving bowl, cover with plastic wrap, and refrigerate for at least 15–20 minutes (or up to 2 hours) to let the flavors meld and the dip to chill thoroughly.
- Just before serving, garnish with fresh chopped dill and lemon wedges.
- Serve with toasted baguette slices, buttery crackers, or fresh vegetables.
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Ready when: Dip is well-chilled and flavors have had time to meld; ready to serve
Tip: Don't skip the chill time—the dip tastes noticeably better after 1-2 hours. If serving immediately is necessary, it's still good, but it benefits from resting.
Good to know
Tips
- Don't over-mix once you add the shrimp, or you'll turn them into shreds. Fold gently and stop as soon as everything is combined.
- Make the dip 2–4 hours ahead and refrigerate. Flavors meld and develop beautifully, and it's always best served truly cold.
- If your cream cheese is still cold and lumpy after mixing, microwave the bowl for 15 seconds at a time (not longer) and stir again until smooth.
- Serve with toasted baguette slices, buttery saltine crackers, or fresh vegetables like celery sticks. Avoid thin or delicate crackers that might break under the weight of the dip.
Make ahead
Yes. Make the dip up to 2 days ahead and store covered in the refrigerator. Flavors actually improve if made 2–4 hours ahead. Give it a gentle stir before serving. Do not freeze.
Storage & reheating
**Refrigerator:** Cover with plastic wrap and store for up to 2 days. Flavors are best on day 1. **Freezer:** Not recommended; cream cheese becomes grainy when thawed. **To serve:** Stir gently and serve directly from the fridge, or let sit at room temperature for 15 minutes for a softer, creamier texture.
Substitutions
- sour cream → Greek yogurt. Use the same amount. The dip will be tangier and slightly thicker. Stir until smooth to combine.
- cocktail sauce → fresh salsa or pico de gallo. Creates a fresher, more Mexican-inspired version. Drain off excess liquid before folding in, or the dip will become too wet.
- prepared horseradish (drained if very wet) → Dijon mustard or whole-grain mustard. Use 1 tablespoon. Removes the sharp heat and adds subtle tangy flavor instead.
- sour cream → mayonnaise. Use the same amount for a richer, creamier dip with slightly less tang.
