Shrimp Dip
Ready to add some flavor to your next gathering? Our creamy, irresistible shrimp dip recipe is bound to be a showstopper. It’s the abundance of shrimp, creamy texture, cheesiness, and zesty taste that will make you swoon with delight. Whip up this delicious dip for your guests and watch it disappear in minutes.
Most people who follow this blog know I adore appetizers — especially dips. When I was younger, I loved dips because they required chips to consume.
But now I prefer the actual dip over the chips. Not that I don’t eat my share of chips with the dip, I do. But I also could eat the dip with just a spoon!
If you love seafood and dips, you’ll love this easy shrimp dip recipe!
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Ingredients and substitutions
Helpful
Tips
- Although I use two cans of baby shrimp, you can also cook fresh shrimp, chop it into little pieces, and add it to the dip. But I say, take the easy way out and buy the cans.
- It’s optional to add cooked shrimp on the bowl’s side before serving it, but if you’re serving it at a party, it’s quite impressive.
- You can serve this cream cheese shrimp dip with potato chips, tortilla chips, Ritz chips, Ritz crackers, wheat thins, baguette slices, Triscuits, vegetable sticks, celery sticks, or pita chips.
- Shredded Gruyere and Swiss cheese mixture is fabulous, but you can use shredded sharp cheddar or any other flavorful cheese. I’d stay away from mozzarella or any other mild-flavored cheese.
- There is no reason to add salt as some of the ingredients are salty, not to mention the chips you will serve with this dip. You can add some ground black pepper if you like, but I choose not to.
- If you want a spicier dip, add a few dashes of hot sauce to the mixture as you cook it, but remember, the recipe’s horseradish and cocktail sauce will add some spice, too.
- You can store any leftover seafood dip in an airtight container in the fridge for up to a week.
- Spread leftovers on bagels, toast, or slices of tomato.
How to make shrimp dip
Pre-step
Get a medium saucepan, kitchen tablespoon, and rubber spatula.
Step one
Gather the ingredients – Canned baby shrimp (thoroughly drained), mayonnaise, cream cheese, garlic powder, onion powder, Dijon mustard, cocktail sauce, horseradish, Worcestershire sauce, rosé wine, and shredded cheese.
Step two
Place the sauce plan on the stove and add cream cheese. Take a knife and cut the cheese in chunks for quicker mixing and melting. (A)
Step three
Add mayonnaise. (B)
Step four
Heat the saucepan on medium heat. Stir the mayo with the cream cheese while it melts. It doesn’t have to melt fully. (C)
Step five
Add garlic powder, onion powder, horseradish, Worcestershire sauce, mustard, and cocktail sauce. (D)
Step six
Add shredded cheese. (E) Stir as it melts. It will be somewhat thick, so don’t worry about it. Once the cheese completely melts, add the wine and fold it in the mixture. You may have to add more, so add as much as you want to get the consistency you’d like.
Step seven
Add drained shrimp (F).
Fold the shrimp into the mixture.
Transfer the hot shrimp dip to a serving bowl. The following is optional, but chop some chives or green onion and add on the dip.
Add a dollop of cocktail sauce in the middle of the dip. I also add pre-cooked shrimp on the edge of the serving dish just for fun!
Don’t you think your guests will be impressed when you serve this to them?
Time to grab a chip and dip it in this creamy dip.
Yum!
I hope you enjoyed this shrimp dip recipe as it’s so delicious.
Other delicious dip recipes
And as always, may all your dishes be delish!
If you’ve tried this recipe, I’d love to know your thoughts in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see more of my delicious food and delightful cocktails!
Shrimp Dip
Ingredients
- 8 ounces cream cheese (one block, cut in chunks)
- 1/2 cup mayonnaise
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- 2 teaspoons cocktail sauce
- 1 teaspoon horseradish
- 1 3/4 cups shredded gruyere cheese (my blend came from Trader Joe's and had Swiss cheese in it too.)
- 1/2 cup rosé wine (or more)
- 12 ounces baby shrimp (2 cans, drained)
Garnish
- 2 teaspoons chives (chopped small)
- 2 teaspoons cocktail sauce
- 5 cooked shrimp (Optional – as garnish)
Instructions
- Add cream cheese and mayonnaise to a medium saucepan. Turn the heat on medium and stand there stirring until both ingredients have almost melted.8 ounces cream cheese, 1/2 cup mayonnaise
- Add garlic powder, onion powder, mustard, Worcestershire sauce, cocktail sauce, and horseradish. Stand there and stir the ingredients to the cheese/mayo mixture.2 teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon Dijon mustard, 2 teaspoons Worcestershire sauce, 2 teaspoons cocktail sauce, 1 teaspoon horseradish
- Add cheese and stir as the cheese melts. It will probably be thick but don't worry the next step will help thin it out.1 3/4 cups shredded gruyere cheese
- Add wine and stir to incorporate. Add more if you need it to get to the consistency you prefer.1/2 cup rosé wine
- Add baby shrimp and fold them in. Heat for a few minutes.12 ounces baby shrimp
- Transfer the dip to a serving bowl. Add chopped chives, cocktail sauce, and add the cooked shrimp to the sides of the bowl if you're adding some.2 teaspoons chives, 2 teaspoons cocktail sauce, 5 cooked shrimp
- Serve with your favorite chips or crackers – see notes on other ideas to serve with this dip.
- Enjoy
Equipment
See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!Notes
Helpful tips
- Although I use two cans of baby shrimp, you can also cook fresh shrimp, chop it into little pieces, and add it to the dip. But I say, take the easy way out and buy the cans.
- It’s optional to add cooked shrimp on the bowl’s side before serving it, but if you’re serving it at a party, it’s quite impressive.
- You can serve this cream cheese shrimp dip with potato chips, tortilla chips, Ritz chips, Ritz crackers, wheat thins, baguette slices, Triscuits, vegetable sticks, celery sticks, or pita chips.
- Shredded Gruyere and Swiss cheese mixture is fabulous, but you can use shredded sharp cheddar or any other flavorful cheese. I’d stay away from mozzarella or any other mild-flavored cheese.
- There is no reason to add salt as some of the ingredients are salty, not to mention the chips you will serve with this dip. You can add some ground black pepper if you like, but I choose not to.
- If you want a spicier dip, add a few dashes of hot sauce to the mixture as you cook it, but remember, the recipe’s horseradish and cocktail sauce will add some spice, too.
- You can store any leftover seafood dip in an airtight container in the fridge for up to a week.
- Spread leftovers on bagels, toast, or slices of tomato.
Nutrition
From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.
I love when you share appetizer recipes. I think I’ve made each one you’ve shared. THIS shrimp dip is my favorite at the moment. A close second is your bacon-wrapped chicken livers. Thanks again for another winning recipe.
Awww, thanks, Joyce. I appreciate your comment and I’m really glad that you enjoyed it.
Sounds like a delicious dip recipe for my next party. I love shrimp. I think I could eat this by the spoonful.
I bet you would, Gloria. I sometimes eat it by the spoonful and it’s scrumptious. Thank you.
I love a great dip and shrimp is just amazing. It was easy to make and tastes great.
Thanks so much, Sean! I’m glad you enjoyed it.
I have a party to attend this weekend, and your dip recipe could not have been at a better time. Sounds amazing, and I cannot wait to make it.
I have a question, did you regular horseradish or prepared creamy horseradish? I have creamy at the house and was hoping I could use it. Thank you.
I’m sorry, Giangi, that I hadn’t seen this. I feel either would be fine, though I didn’t use creamy. But since the dip is creamy, I say go for it. I hope you did make it and enjoyed it.
My husband really loves crab dip, but I don’t like crab so I decided to give this shrimp dip a try for a recent BBQ we had. We both LOVED it, as did our guests! Will definitely make again!
I’m so glad to hear that, Lauren! I appreciate you letting me know and rating the recipe!
Made it for a party last weekend and it came out great! I love how easy and straight forward it is! Thank you!
Thanks so much, MS. I’m glad you enjoyed it.
This shrimp dip was such a hit and everyone was asking for the recipe. Perfect for snacking or a party appetizer!
Thanks, Kathryn! I’m glad it was a hit!!
I don’t normally have most of the ingredients for this recipe on hand, so I had to buy a lot and it was SO worth it! Best shrimp dip I’ve ever had! Will make again soon for a party we’re having.
I’m so happy to hear that, Erin!! Thanks so much for letting me know.
What a delicious shrimp dip! I made your dip for a get together and everyone loved it. I ended up sharing your recipe with a few of the guests.
That makes me so happy, Dennis! I’m so glad you and your guests enjoyed it.
This dip is to-die-for, creamy, and flavorful, and it goes so well with Florida shrimp. Thanks for the recipe and the inspiration.
You’re welcome, Enri! I’m so glad you enjoyed it and came back to the blog and let me know. Thank you.