Shrimp Dip

5 from 3 votes

My grandmother's old-fashioned cold shrimp dip has been enjoyed at parties for decades -- a perfect make-ahead appetizer!

Course Appetizer

Cuisine American

Keyword cold shrimp dip, cream cheese shrimp dip, easy shrimp dip appetizer, hot shrimp dip, shrimp dip

Prep Time 10

Chilling Time 1

Total Time 1 10

Servings people

Calories 201kcal

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

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.

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.