This shrimp dip has been my go-to appetizer for casual gatherings and family get-togethers for years. I first stumbled on the combination during a summer potluck when I wanted something that tasted indulgent but was impossibly easy to pull together from pantry staples and a bag of salad shrimp. The texture is luxuriously smooth from softened cream cheese and mayonnaise, while the tiny, finely chopped shrimp add a delicate briny pop and satisfying bite. It’s one of those dishes that disappears fast—people reach for crackers, crudités, or toasted baguette slices and inevitably come back for more.

I love this dip because it strikes a perfect balance between comfort and freshness. A hint of lemon juice brightens the richness, Worcestershire and hot sauce add depth, and the parsley and green onion give it a fresh, herbaceous lift. Because everything is mixed cold, it’s an ideal make-ahead option: prepare it a few hours or up to a day in advance to let the flavors mellow and mingle. This version relies on good-quality salad shrimp and proper seasoning—little details that make a simple recipe feel special.

Ingredients

• Cream cheese (8 ounces): Use full-fat block cream cheese such as Philadelphia for the creamiest texture; let it soften to room temperature so it whips smooth and airy with the mayo.
• Mayonnaise (1/3 cup): Hellmann’s/Best Foods yields a balanced tang and sweetness; if you prefer lighter, use light mayo, but note the texture will be slightly thinner.
• Lemon juice (1 teaspoon): Freshly squeezed gives the brightest flavor—avoid bottled juice if possible for the cleanest lift.
• Worcestershire sauce (1 teaspoon): Adds umami and complexity; Lea & Perrins is a reliable choice.
• Hot sauce (1/2 teaspoon): Tabasco or your favorite cayenne-based sauce; adjust to taste for mild or medium heat.
• Garlic powder, onion powder, salt, pepper (each 1/4 teaspoon except salt and pepper): These dry seasonings deepen the savory profile without overpowering the shrimp.
• Cooked salad shrimp (1 pound): Use small, peeled salad shrimp—thawed and very finely chopped. Smaller shrimp blend better and give even distribution throughout the dip. Reserve 3–6 whole shrimp for garnish.
• Fresh parsley and green onions (1 tablespoon each): Finely chop for freshness; parsley brightens while green onions add a mild, sweet onion note and color contrast.

Instructions

Softening and beating the base: Place the 8 ounces of softened cream cheese and 1/3 cup mayonnaise in a medium mixing bowl. Using a handheld mixer on medium speed, beat for 1–2 minutes until the mixture is smooth and slightly aerated. The visual cue is a glossy, lump-free base with no streaks of cream cheese. Seasoning the mixture: Add 1 teaspoon lemon juice, 1 teaspoon Worcestershire sauce, 1/2 teaspoon hot sauce, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix briefly on low speed until evenly incorporated—avoid overbeating which can warm the base and change texture. Preparing the shrimp: If your salad shrimp are chunky, finely chop them on a cutting board so pieces are small and distributed well. Drain thoroughly on paper towels so excess moisture doesn’t thin the dip. Reserve 3–6 whole shrimp for garnish. Folding in shrimp and herbs: Using a large spoon or rubber spatula, fold in the very finely chopped shrimp, 1 tablespoon finely chopped parsley, and 1 tablespoon finely chopped green onions until evenly combined. Folding preserves the air in the base and keeps the texture light. Chilling and setting: Transfer the dip to a serving bowl, cover with plastic wrap, and chill in the refrigerator for at least 1 hour or up to overnight. Chilling allows flavors to meld and the dip to firm slightly so it spreads nicely. Garnish and serve: When ready, remove plastic wrap and garnish with additional chopped parsley and green onions and the reserved whole shrimp. Serve with crackers, sliced baguette, or crisp vegetables. Keep chilled on a small ice bed if serving outdoors for extended periods.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days—label with the date. If you anticipate serving later, place a layer of plastic wrap directly on the surface to prevent contact with air and preserve color. Avoid freezing; thawed cream cheese and mayo often separate and become watery. When reheating is desired, bring to room temperature (about 20 minutes out of the fridge) and stir gently—do not microwave, which can make the dip grainy. For outdoor service, nest the serving bowl in a larger bowl filled with ice to keep it cool for longer.

Ingredient Substitutions

If you’re avoiding dairy, use a dairy-free cream cheese alternative (made from cashew or soy) and an egg-free mayonnaise. The texture will be slightly different—firmer and less rich—but still tasty. For lower fat, swap full-fat cream cheese with Neufchâtel or a reduced-fat cream cheese and use light mayonnaise. If you can’t find salad shrimp, finely chopped cooked shrimp, crab meat, or even canned small shrimp can work—drain thoroughly and taste for salt since canned products can be saltier. Swap lemon juice for a splash of white wine vinegar if needed; start with 1/2 teaspoon and adjust.

Serving Suggestions

Serve with an assortment of sturdy crackers, toasted baguette slices, buttered crostini, or crisp vegetable sticks like celery, cucumber, and bell pepper. For a prettier presentation, mound the dip in a shallow bowl, drizzle a little olive oil, scatter minced parsley and green onion, and arrange the reserved whole shrimp on top. Pair with chilled white wine such as Sauvignon Blanc or a dry Riesling, or offer a crisp lager for beer lovers. For a more substantial appetizer board, add cheeses, olives, and cured meats alongside the dip.

Seasonal Adaptations

In spring and summer, add extra fresh herbs—tarragon or dill work especially well with seafood—and fold in small diced cucumber for crunch. For fall and winter gatherings, incorporate a touch more Worcestershire and a pinch of smoked paprika to add warmth. Holiday buffets can benefit from topping the dip with a chop of roasted red pepper or a scattering of toasted pine nuts for texture. When shrimp are out of season or cost-prohibitive, substitute cooked lobster chunks for an indulgent variation or cooked, finely chopped crab for a familiar, slightly sweeter flavor.

Meal Prep Tips

For efficient entertaining, chop shrimp and herbs the day before and keep them separated in airtight containers. Mix the cream cheese base in the morning and fold in the prepped shrimp just before chilling to keep the shrimp’s texture bright. Portion into individual cups or small jars for grab-and-go snack packs—these keep 2–3 days refrigerated and are great for lunchboxes or picnics. Use shallow containers to speed chilling time. Label with preparation date and use within three days for best quality.

Success Stories

Readers and friends have told me they doubled this recipe for larger parties and still had people coming back for more—one host said it vanished in under 30 minutes at a 30-person gathering. I recall a rainy afternoon when a simple tray of this dip with crudités turned a gloomy day into a cheerful chat session among neighbors. The most common feedback is about texture: keeping the shrimp finely chopped and the cream cheese fully softened are the two non-negotiables for success.

Whether you’re assembling a last-minute appetizer or planning a centerpiece for a casual evening, this shrimp dip is forgiving, flavorful, and approachable. Try it as written first, then tweak herbs and heat to make it unmistakably yours—there’s joy in shared plates and simple, delicious bites.