I made a Creamy Shrimp Dip that blends cream cheese with lemon, Worcestershire sauce, and a touch of hot sauce into a savory cold seafood dip perfect for crackers, bread, or veggies.

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I love how a simple idea can steal the show, like my Easy Shrimp Dip that never lasts long at parties. I mix creamy cream cheese with a bright splash of lemon and fold in chopped cooked shrimp for texture, and somehow it tastes fancier than it is.

If you’re into Cream Cheese Dip Appetizers this will make you smile, it’s tangy, a little spicy and weirdly addictive so people keep coming back for another cracker. I promise it’s not complicated, and once you try it you’ll want to bring it to every get together you go to.

Ingredients

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Shrimp adds lean protein and iodine, low in carbs, gives a sweet briny flavor
Cream cheese makes it rich and creamy, high in fat and calories though
Mayo amps richness, mostly fat, use lighter mayo or Greek yogurt to cut calories
Lemon adds bright sour notes, brings out flavors and gives fresh zing
Green onions add crunch and mild onion bite, provide B vitamins and fiber
Old Bay gives savory slightly spicy seafood flavor, low calorie seasoning punch
Parsley or dill freshen the dip, add vitamin K and herbal brightness not sweet

Ingredient Quantities

8 oz cream cheese, softened

1/2 cup mayonnaise

1/4 cup sour cream or plain Greek yogurt

1 tablespoon Worcestershire sauce

1 tablespoon fresh lemon juice (about 1/2 lemon)

1 teaspoon lemon zest, optional

1–2 teaspoons hot sauce, to taste (eg Tabasco)

1 cup cooked shrimp, peeled, deveined and chopped

2 green onions, thinly sliced

1/2 teaspoon garlic powder or 1 small clove garlic minced

1/4 teaspoon onion powder

1/2 teaspoon Old Bay seasoning or 1/4 teaspoon paprika plus 1/4 teaspoon celery salt

2 tablespoons chopped fresh parsley or dill

Salt and freshly ground black pepper, to taste

Crackers, sliced baguette or fresh veggies for serving

How to Make this

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1. Soften the 8 oz cream cheese to room temp so it mixes easy; if you’re in a rush zap it in the microwave 5 to 10 seconds at a time until slightly soft but not melted.

2. In a medium bowl beat together the cream cheese, 1/2 cup mayonnaise and 1/4 cup sour cream or Greek yogurt until smooth-ish, use a fork, whisk or hand mixer.

3. Stir in 1 tablespoon Worcestershire sauce, 1 tablespoon fresh lemon juice, the optional 1 teaspoon lemon zest, and 1 to 2 teaspoons hot sauce to taste. Add 1/2 teaspoon garlic powder (or 1 small minced clove) and 1/4 teaspoon onion powder, mix.

4. Add 1/2 teaspoon Old Bay seasoning, or if using the swap, 1/4 teaspoon paprika plus 1/4 teaspoon celery salt; mix again so spices are evenly distributed.

5. Chop 1 cup cooked shrimp into small bite sized pieces and thinly slice 2 green onions; fold both into the cream cheese mixture along with 2 tablespoons chopped fresh parsley or dill.

6. Season with salt and freshly ground black pepper to taste, then taste and adjust lemon, hot sauce or Worcestershire as needed. Don’t over-salt at first cause the Old Bay and shrimp have salt already.

7. Cover and chill the dip for at least 30 minutes so the flavors meld; overnight is even better if you can wait. If short on time, pop it in the freezer for 10 to 15 minutes but watch it so it doesn’t freeze.

8. Before serving give it a good stir, sprinkle extra chopped parsley or green onion and a little lemon zest on top for brightness.

9. Serve with crackers, sliced baguette or fresh veggies. Store leftovers in an airtight container in the fridge and use within 1 to 2 days for best seafood safety.

Equipment Needed

1. Microwave (or microwave safe plate) to soften the cream cheese
2. Medium mixing bowl
3. Hand mixer, or a whisk or fork if you’re keeping it simple
4. Rubber spatula or wooden spoon for stirring and scraping the bowl
5. Measuring cups and spoons (1/2 cup, 1/4 cup and teaspoons)
6. Cutting board and sharp knife for chopping shrimp and slicing green onions
7. Small grater or zester for lemon zest and a citrus reamer or fork for the juice (optional)
8. Serving bowl or platter plus a spoon, and plastic wrap or an airtight container for chilling/storage

FAQ

How long will the dip keep in the fridge? It will stay good for three to four days in an airtight container, best within two days for peak flavor, if it smells off or looks slimy toss it out.

Can I use frozen or canned shrimp? Yes, frozen shrimp works fine as long as you thaw completely and pat dry, otherwise the dip gets watery. Canned shrimp can be used too but drain well and expect a milder texture and flavor.

Can I make this ahead of time? Absolutely, make it the day before and the flavors will meld, just give it a good stir before serving and add the green onions and parsley right before to keep them bright.

How do I make the dip thinner or thicker? For thinner, stir in a little milk or extra lemon juice a teaspoon at a time. For thicker, chill it so the cream cheese firms up or use a bit more cream cheese, and always start with softened cream cheese so texture is smooth.

Any good substitutions for dairy or seasonings? You can swap plain Greek yogurt for sour cream, use low fat mayo for fewer calories, or use vegan cream cheese and mayo for a dairy free version. If you dont have Old Bay use paprika plus a pinch of celery salt and a little black pepper.

Can I serve this warm or bake it? Yes you can warm it up, transfer to a baking dish and bake at 350 F until bubbly about 12 to 15 minutes, great with toasted baguette slices, but avoid overcooking the shrimp or it gets rubbery.

Easy Shrimp Dip Recipe Substitutions and Variations

Cream cheese: swap 8 oz cream cheese with 8 oz Neufchatel 1:1 for lower fat, or use 1 cup ricotta blended till smooth for a lighter, slightly grainy texture.
Mayonnaise: replace 1/2 cup mayo with 1/2 cup plain Greek yogurt for a tangy lighter dip, or use 1/2 cup sour cream if you want it richer.
Cooked shrimp: use 1 cup flaked smoked salmon or 1 cup lump crab meat instead, both give similar seafood flavor and texture.
Old Bay seasoning: if you dont have it mix 1/4 tsp smoked paprika + 1/4 tsp celery salt, or use 1/2 tsp Cajun seasoning for more heat.

Pro Tips

1) If your cream cheese is still lumpy, cut it into small cubes or grate it on the large holes of a box grater before mixing. It blends way easier and you won’t accidentally overheat it in the microwave.

2) Taste and tweak, don’t just follow amounts. Add lemon or hot sauce a little at a time, and remember it’s easier to add more salt than take it away, so go light if your shrimp or seasoning already has salt.

3) For perfect texture chop the shrimp pretty small, or pulse them once or twice in a food processor for a smoother spread. Be careful not to turn them into paste though, you want some bite.

4) Chill long enough for flavors to marry, then let it sit on the counter 10 minutes before serving so it loosens up. If it’s still too firm stir in a teaspoon of mayo or a squeeze of lemon at a time until it’s scoopable.

Easy Shrimp Dip Recipe

Recipe by Pho Tsventsi

0.0 from 0 votes

I made a Creamy Shrimp Dip that blends cream cheese with lemon, Worcestershire sauce, and a touch of hot sauce into a savory cold seafood dip perfect for crackers, bread, or veggies.

Servings

servings

Calories

309

kcal

Equipment: 1. Microwave (or microwave safe plate) to soften the cream cheese
2. Medium mixing bowl
3. Hand mixer, or a whisk or fork if you’re keeping it simple
4. Rubber spatula or wooden spoon for stirring and scraping the bowl
5. Measuring cups and spoons (1/2 cup, 1/4 cup and teaspoons)
6. Cutting board and sharp knife for chopping shrimp and slicing green onions
7. Small grater or zester for lemon zest and a citrus reamer or fork for the juice (optional)
8. Serving bowl or platter plus a spoon, and plastic wrap or an airtight container for chilling/storage

Ingredients

8 oz cream cheese, softened
1/2 cup mayonnaise
1/4 cup sour cream or plain Greek yogurt
1 tablespoon Worcestershire sauce
1 tablespoon fresh lemon juice (about 1/2 lemon)
1 teaspoon lemon zest, optional
1–2 teaspoons hot sauce, to taste (eg Tabasco)
1 cup cooked shrimp, peeled, deveined and chopped
2 green onions, thinly sliced
1/2 teaspoon garlic powder or 1 small clove garlic minced
1/4 teaspoon onion powder
1/2 teaspoon Old Bay seasoning or 1/4 teaspoon paprika plus 1/4 teaspoon celery salt
2 tablespoons chopped fresh parsley or dill
Salt and freshly ground black pepper, to taste
Crackers, sliced baguette or fresh veggies for serving

Directions

Soften the 8 oz cream cheese to room temp so it mixes easy; if you're in a rush zap it in the microwave 5 to 10 seconds at a time until slightly soft but not melted.
In a medium bowl beat together the cream cheese, 1/2 cup mayonnaise and 1/4 cup sour cream or Greek yogurt until smooth-ish, use a fork, whisk or hand mixer.
Stir in 1 tablespoon Worcestershire sauce, 1 tablespoon fresh lemon juice, the optional 1 teaspoon lemon zest, and 1 to 2 teaspoons hot sauce to taste. Add 1/2 teaspoon garlic powder (or 1 small minced clove) and 1/4 teaspoon onion powder, mix.
Add 1/2 teaspoon Old Bay seasoning, or if using the swap, 1/4 teaspoon paprika plus 1/4 teaspoon celery salt; mix again so spices are evenly distributed.
Chop 1 cup cooked shrimp into small bite sized pieces and thinly slice 2 green onions; fold both into the cream cheese mixture along with 2 tablespoons chopped fresh parsley or dill.
Season with salt and freshly ground black pepper to taste, then taste and adjust lemon, hot sauce or Worcestershire as needed. Don't over-salt at first cause the Old Bay and shrimp have salt already.
Cover and chill the dip for at least 30 minutes so the flavors meld; overnight is even better if you can wait. If short on time, pop it in the freezer for 10 to 15 minutes but watch it so it doesn't freeze.
Before serving give it a good stir, sprinkle extra chopped parsley or green onion and a little lemon zest on top for brightness.
Serve with crackers, sliced baguette or fresh veggies. Store leftovers in an airtight container in the fridge and use within 1 to 2 days for best seafood safety.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.