Shrimp Dip

This creamy shrimp dip is the ultimate appetizer for any gathering. Packed with juicy shrimp, melted cheese, and a touch of zest, it’s a rich, irresistible dip that guests can’t stop eating. Serve it with crackers, bread, or fresh veggies for a snack that’s guaranteed to disappear.

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

While I use two cans of baby shrimp for convenience, you can cook fresh shrimp, chop it into small pieces, and add it to the dip. The canned option is simply faster and easier.
For an impressive party presentation, add a few cooked shrimp to the side of the serving bowl before setting it out.
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.
A mix of shredded Gruyere and Swiss cheese gives the best flavor, but sharp cheddar or other bold cheeses work well too. Avoid mozzarella or other mild cheeses.
I use rosé wine in the recipe, but you can substitute with white wine or leave the wine out entirely. Avoid using red wine.
There’s no need to add salt—many of the ingredients already contain it, and salty chips will be served alongside. Add ground black pepper if desired, though I usually skip it.
For extra heat, stir in a few dashes of hot sauce while cooking. Keep in mind that the horseradish and cocktail sauce already add a bit of spice.
Store any leftover seafood dip in an airtight container in the refrigerator for up to a week.
Use leftovers as a spread on bagels, toast, or slices of tomato for a tasty twist.

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