My grandmother’s old-fashioned shrimp dip with cream cheese and chili sauce is a retro recipe that comes together with just 10 minutes of prep!
Table of Contents
When my aunt gave me my grandmother’s old recipe box with all of her handwritten notecards a few years ago, there was definitely a common theme throughout: easy, party-friendly appetizers and dinners that would “wow” her guests. My grandmother loved to entertain, so most of her treasured recipes were those that she served to her family and friends on a regular basis. Some of her favorites included salmon mousse, Jell-O molds, bourbon balls, and of course — this classic cream cheese shrimp dip recipe.
A Few Notes Before You Get Started
- This Southern shrimp dip is just one of those great appetizers that’s appropriate year-round — hot or cold — and it disappears in a flash.
- You can prep the dip in advance and just pull it out when your guests arrive.
- It’s quick to stir together, and it’s absolutely perfect with a glass of wine on Christmas Eve, a cold beer at a 4th of July picnic, or a fancy champagne cocktail on New Year’s Eve!
- Use full-fat block-style cream cheese for the best flavor and texture. Make sure that it’s softened at room temperature. This will ensure that all of the ingredients blend smoothly together.
- Any variety of cooked shrimp will work here. I use “salad shrimp” or small cooked, peeled, and deveined shrimp which I find in the frozen seafood section at my grocery store. They’re already cooked (great shortcut) and they’re really tiny, so they’re quick and easy to chop. You can also use canned shrimp or larger shrimp that you boil at home.
- We use Heinz brand chili sauce. This is like “kicked-up” ketchup — sweet tomato flavor with added garlic, sweet peppers, and spices.
How to Make Cream Cheese Shrimp Dip
This throw-back recipe will instantly transport you to cocktail parties of the 50s, 60s, and 70s! There’s a reason that it was so well loved: the cream cheese shrimp dip is flavorful, easy, and affordable. You’ll find step-by-step instructions in the recipe card below, but here’s the overview:
- Use an electric mixer to combine the cream cheese, mayonnaise, chili sauce, Worcestershire sauce, and seasonings. The electric mixer makes the base of the dip smoother and creamier than you could achieve with a simple whisk.
- Fold in the green onion, chopped shrimp, and parsley. Pat the shrimp dry before adding it to the dip. You don’t want wet shrimp to thin or water-down your cream cheese mixture. Use fresh parsley, if possible. It adds a bright color and taste to balance the rich dip. In a pinch, you can sub with 1 teaspoon of dried parsley flakes.
- Cover the dip and refrigerate for at least 1 hour (or overnight) before serving. Giving the dip time to chill helps it firm up and “set” in the fridge, and allows the flavors to come together.
Serving Suggestions
On the side, offer a handful of options for dipping in this cold shrimp dip, such as Ritz crackers or Townhouse crackers (perfect flaky, buttery texture and flavor); Wheat Thins (a nice sweet-and-savory flavor profile; try the “big” size for dipping); Carr’s Table Water Crackers (my grandmother’s favorite!); Triscuits (thick and sturdy — perfect for scooping); potato chips; bagel chips; pita chips; tortilla chips; French baguette slices or other toasted bread; or veggies such as carrot sticks, celery sticks, bell peppers, and cucumber rounds.
Preparation and Storage Tips
- Make Ahead: The best party appetizers are those that you can make ahead, and this shrimp dip is no exception. Mix it up at least one hour in advance (or even the day before), cover it tightly, and store it in the refrigerator until your guests arrive. There’s no last-minute stress or fuss!
- How to Store: Properly stored in an airtight container in the fridge, your shrimp dip will stay fresh for about 2-3 days. I do not recommend freezing the dip, since the cream cheese base will “break” or develop an undesirable texture when thawed.
Did you make this recipe?
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Shrimp Dip
Equipment
- electric mixer
Ingredients
- 8 ounce package of block-style cream cheese, softened at room temperature
- ⅓ cup mayonnaise
- 2 tablespoons chili sauce (I use Heinz brand)
- 1 teaspoon garlic powder
- ½ teaspoon seasoned salt (such as Lawry's brand)
- ½ teaspoon Worcestershire sauce
- 2 green onions, chopped
- 2 cups finely-chopped cooked shrimp, patted dry (about 8 ounces total)
- 1 tablespoon chopped fresh parsley
- Optional garnish: additional chopped fresh parsley or chopped green onion; small shrimp; a dash of paprika
- Optional, for serving: crackers, celery sticks, potato chips, French baguette
Instructions
- In a medium bowl, use an electric mixer to blend together cream cheese, mayonnaise, chili sauce, garlic powder, seasoned salt, and Worcestershire sauce.
- Fold in green onions, shrimp, and parsley.
- Cover and refrigerate for at least 1 hour, or until ready to serve. Garnish with extra parsley, additional green onion, small shrimp, or a dash of paprika.
Notes
- Soften cream cheese to room temperature before mixing.
- Pat shrimp dry to prevent the dip from becoming watery.
- Chill for at least one hour before serving for the best texture.
- Add lemon juice, Old Bay, or hot sauce for easy variations.
- For a hot dip, spread in a baking dish, top with cheese, and bake at 350 degrees until warm and bubbly.
- Use canned, fresh, or frozen shrimp. If using frozen, thaw and dry well.
- Store leftovers in the refrigerator for 2 to 3 days.
- Serve cold or warm with crackers, chips, vegetables, or baguette slices.
- Keep dip chilled when entertaining. Do not leave out more than 2 hours.
- Chop shrimp finely for a smoother dip or leave in slightly larger pieces for more texture.
Nutrition
Shrimp Dip Recipe Variations
- In lieu of the chili sauce, substitute with an equal amount of cocktail sauce or ketchup.
- Chopped fresh chives are a nice alternative to the sliced green onion.
- Use the dip to make small tea sandwiches or to fill phyllo cups.
- Shrimp and Crab Dip: Substitute 1 cup of jumbo lump crab meat for 1 cup of the shrimp.
- Spicy Shrimp Dip: Add ½ teaspoon – 1 teaspoon of Cajun or Creole seasoning to the dip. If the seasoning mix has salt in it, you will likely want to omit the seasoned salt so that your dip isn’t too salty. You can also mix in a dash of hot sauce to really kick it up a notch. Alternatively, add a dash of cayenne pepper or crushed red pepper flakes for extra spice.
- A squeeze of fresh lemon juice would be a nice acidic addition to brighten up the dip.
- Use sour cream in lieu of some of the mayo for a dip with more tang.
- Old Bay seasoning is a classic addition to many seafood recipes, and would work well in this dip.
More Easy Dip Recipes to Try
Apple Dip
5 minutes mins
Cream Cheese and Pepper Jelly Dip
2 minutes mins
Crab Dip Recipe
10 minutes mins
This recipe was originally published in December, 2020. It was updated in November, 2024.
Have been making a similar recipe for years just never added the cocktail sauce. Carr’s Water crackers are my favorite to serve with this too. Thanks for posting.
Yes, just like my grandmother used to serve! 🙂
How can this be bad??? I’m doubling the recipe for Thanksgiving recipe. Using fresh-frozen shrimp, will use equal parts mayo and sour cream, and a dash of Old Bay — I’m from Maryland, I can’t help myself. Wink.
I almost wonder if this could be adapted to a hot dip? I might add some shredded cheese if I try that. If there are a leftovers, I’ll give it a shot and report back!
I’m serving with a trio of round “Entertainment” crackers, English cucumber slices and Endive, because it’s such a great dipping vegetable.
Thanks for the recipe! I’ll send photos.
Happy Thanksgiving!
Happy Thanksgiving, Heidi! Yes, I think it would probably work well as a hot dip with some cheese. Please let me know if you try that! Hope your holiday is a great one. 🙂
Excellent
Thanks, Gary!
Hey, wondering what you think about using canned salmon for this recipe?
Hi, Christina! I haven’t tried that, but I think it would work okay. It will obviously have a totally different flavor than the shrimp dip, though. If you like the taste of the canned salmon, then you can certainly give it a try. 🙂