Paula Deen: Jodi's Cream Cheese and Shrimp Dip

Total Time
15 mins
0 mins

This recipe is from Paula Deen's The Deen Family Cookbook. Jodi says you should let it sit in the fridge for 8 hours before eating, but the first round didn't even make it to the fridge. You can also add more sour cream if you want something chip-ready. Otherwise serve with toast or crackers.

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  • 396.89 g shrimp, cooked, peeled and deveined, and finely chopped
  • 85.04 g cream cheese, softened
  • 59.14 ml green onion, finely chopped (white and light green parts)
  • 9.85 ml sour cream
  • 9.85 ml Dijon mustard
  • 2.46 ml hot sauce
  • crackers or crusty bread or raw vegetables


  1. Mix the shrimp, cream cheese, green onions, sour cream, mustard, and hot sauce well.
  2. Cover and refrigerate for atleast 8 hours before serving.