Shrimp Dip

"We've been making this recipe for over twenty years. It was a favorite potluck appetizer recipe shared by a previous co-worker."
photo by Julie Bs Hive photo by Julie Bs Hive
photo by Julie Bs Hive
photo by PanNan photo by PanNan
Ready In:




  • Make one day ahead.
  • Let cream cheese rest at room temperature until soft.
  • Mash all ingredients together (a potato masher works great).
  • Chill before serving, at least one day.

Questions & Replies

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  1. Michelle S.
    I made this for a party and with 6 adults we had it gone in 15 minutes. We all sat at the table and snarfed it down! It was so easy to make and tastes so good. I highly recommend this to everyone. I will be making this again.
  2. Kimar
    I made this for a party and it was a big hit. It is much better the next day so definitely make it one day in advance. My cream cheese was lumpy and looked like cottage cheese in the dip which a few people commented on and it was a real turn-off, so next time I'll beat the cream cheese first with an electric mixer until it's creamy before I add the other ingredients. The recipe didn't specifically state to drain the cans of shrimp, but they must be drained. The dip was a bit salty the first day but seemed less salty the next day. This is a keeper!
  3. princesskim
    I've made this several times before and it's always a big hit! My variation: I omit the ketchup and horseradish from the dip and serve cocktail sauce on the side. That way people can layer the dip and sauce on a cracker and enjoy! Also, I add a pinch of garlic powder to my dip. Thanks for sharing this simple, tasty recipe!
  4. karen sofiesilver
    This dip is wonderful!!!I made it for a Marti Gras party and everyone wanted the recipe.Used 1 can of canned shrimp(well drained) and a 8oz. frozen bag of small shrimp thawed and cut up. Also used a red onion, and some cajun seasoning. Will be making this often for pot lucks.
  5. Krittersmom
    Took this Christmas eve and it was a HUGE HIT. I had a feeling it would be, so I made sure to bring along copies of the recipie. I did increase the horseradish and worchestershire sauce (I love horseradish!). I also used my mixer to blend in the canned shrimp to create a creamy consistency. After this was done I stirred in half a bag of fresh thawed tiny shrimp and sprinkled th remaining half bag on top for presentation. It's especially great on watercrackers or cocktail size pumpernickel bread. Thanks PanNan!


  1. Chef Jonet
    Even with all the great reviews about the dip, I was skeptical about how good it really was. But I made it anyway and it was a HIT! I couldn't believe it. I made some adjustments, I used shallots instead of white or yellow onions, added two tablespoons of sour cream to make it more creamy and skipped the horseradish and added a dash or two of hot sauce. I made this as an appetizer for Thanksgiving. Instead of people going for seconds on turkey they went for seconds and thirds on the dip. Thank you for the great recipe.
  2. rachelmdavis
    EXCELLENT! Per other reviews I did blend cream cheese til smooth before adding other ingredients. Didn't have horseradish on hand so I used dijon mustard to taste instead. Used red onion and chopped precooked shrimp in mini chopper and then added large pieces of shrimp to dip.So it was a DOUBLE shrimp dip! Awesome!! I followed the recipe for everything else. I tried it and it was really really good, then I added some old bay to taste and it was EVEN better.
  3. EastCoastKate
    Great tasting dip! I made this for a New Year's Eve get together with friends. Made a huge bowl, but I'm glad it did as I have some leftover to snack on. I actually used canned crab instead of shrimp and it was fantastic even with the change. Also very easy to make. Thanks for sharing!
    We loved this dip. I made it to take with us out on the boat. I made it the same morning and it tasted just fine. I thought I had horseradish but didn't; so I substituted horseradish sauce. I also substituted Italian Seasoning for the dill. I didn't have dill and neither one of us is a big fan of dill. Very good. Thanks for sharing.



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