Shrimp Dip

Try out this delicious and easy-to-make warm seafood dip recipe that won't disappoint. This is the perfect addition to any get-together or special occasion!

Course Appetizer

Cuisine American

Keyword seafood appetizer, shrimp dip, warm shrimp dip

Prep Time 5

Cook Time 8

Total Time 13

Servings servings

Calories 254kcal

Author Elaine Benoit

Equipment

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

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.

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