This ultra creamy Shrimp Dip can be made with fresh, frozen, or canned shrimp! This classic party appetizer is easy to make and even easier to eat.
Who knew that shrimp dip was 1. a thing and 2. actually super delicious! I’ll admit, I was a bit skeptical of a cold shrimp dip, but it’s absolutely addicting!
- Shrimp – I love baking fresh shrimp that’s been tossed in a little extra virgin olive oil and a few spices for the best flavor and texture. Frozen shrimp that has been thawed according to package directions will also work. Traditionally, shrimp dip is made with canned shrimp, so feel free to use that as well to keep things super easy!
- Cream Cheese and Sour Cream – the base for our dip. Sour cream adds a tangy flavor while also keeping the dip from becoming too thick. Cream cheese adds a rich flavor and fluffy texture. Full-fat varieties are used for both, but feel free to use a lower fat variety if preferred. Want to lighten it up more? Try using greek yogurt to replace the sour cream.
- Seasonings: Salt, Onion Powder, Paprika, Garlic Powder, and Black Pepper – this simple homemade spice blend adds tons of pizazz without overpowering the flavor of the shrimp.
- Chips and Crackers – traditionally this dip is served with Ruffles potato chips and/or Ritz crackers, but feel free to use your favorite varieties of chips and crackers!
How to make
- Use a hand mixer to whip together cream cheese, sour cream, chili sauce, salt, onion powder, paprika, garlic powder, and black pepper until smooth in a large bowl, then fold in the cooked shrimp.
- Serve with chips/crackers of choice and enjoy!
Do you use canned, fresh, or frozen shrimp for shrimp dip?
Canned, fresh, or frozen shrimp can be used for this shrimp dip!
- If using canned shrimp: use 4 cans (they should be listed as 4 oz, drained weight) tiny shrimp that has been drained. Depending on how you like your shrimp dip, feel free to leave the tiny shrimp whole, or chop them into smaller bites.
- If using fresh shrimp: toss medium sized shrimp that been been peeled, deveined, tails removed with extra virgin olive oil, salt, pepper, and garlic powder, then bake at 400 degrees F for about 6-8 minutes.
- If using frozen shrimp: follow the directions for fresh shrimp, but thaw the shrimp according to package directions before proceeding with the recipe.
Is shrimp dip hot or cold?
This shrimp dip was intended to be eaten cold, but I’ve also included directions in the recipe box below if you’d like to serve this shrimp dip hot. Simply make the dip as directed, spread it into an oven safe dish, top with shredded monterey-jack cheese, then bake until hot!
How to serve
This dip is traditionally served with chips and/or crackers, but the options are virtually endless!
- Ruffles chips
- Ritz crackers
- Club crackers
- Veggie sticks: celery, carrots, cucumbers, bell peppers
How to store
Leftovers will last in an airtight container in the fridge for 3-4 days.
I don’t recommend freezing, but this dip can easily be made a day in advance and stored in the fridge if you’d like to save on prep time the day you’re serving this!
Equipment for this recipe
- 1 pound raw shrimp peeled, deveined, tails removed (I used medium, 40-50/pound size; thaw, if frozen)
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1 (8 oz) block cream cheese softened to room temperature
- 1 (8 oz) container sour cream
- 2 tablespoons Heinz chili sauce
- 1/2 teaspoon salt plus more to taste (I used 1 teaspoon)
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- Ruffles chips for serving
- Ritz crackers for serving
- Preheat oven to 400 degrees F and line a rimmed baking sheet with a silicone baking mat.
- Place shrimp onto the prepared baking sheet, then toss with oil, salt, pepper, and garlic powder until fully coated.
- Bake in the preheated oven until cooked through, about 6-8 minutes.
- Cool slightly, cut into bite sized pieces, then set aside.
- In a large bowl, use a hand mixer to whip together cream cheese, sour cream, chili sauce, salt, onion powder, paprika, garlic powder, and black pepper until smooth.
- Use a rubber spatula to fold in the cooked, cooled, and chopped shrimp.
- Taste and re-season, if necessary, then eat at room temperature, or store in the fridge to chill until ready to serve**.
- Scoop with chips/crackers of choice and enjoy!
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*Note: Nutrition information is estimated and varies based on products used.