This freshened-up version of a retro classic is sure to be a hit at your next party. The best ever shrimp dip, using fresh shrimp and a few simple wholesome ingredients. This old-school favorite is ready for a comeback!
This retro shrimp dip is a version of a family holiday classic.
Sometimes retro recipes deserve a comeback, and this is absolutely one of them! My family has traditionally made a version of this using smoked salmon rather than shrimp. It is a family favorite, enjoyed throughout the holiday season as a little festive snack or a welcome addition to any party spread.
Shrimp is a more classic version and … oh man, it is outstanding.
I can't wait for you to try this!
Let's Get Cooking!
CAN I USE FRESH SHRIMP IN SHRIMP DIP?
Yes, this version uses fresh shrimp rather than canned shrimp and I am going to campaign here for you to follow my lead. Fresh shrimp elevates this retro classic and lends a fresher, sweeter flavor than canned. I used cooked small Oregon pink shrimp in this recipe from Vital Choice. You can use cooked bay shrimp or any wild shrimp. If you are starting from raw simply poach the shrimp – add to a pot of salted boiling water for 2-3 minutes until just cooked through. Cool, chop, and add to your dip!
INGREDIENTS and SUBSTITUTIONS:
Detailed measurements and ingredients can be found within the recipe card at the end of this post.
- Shrimp – I far prefer fresh shrimp in this recipe. I used small Oregon pink shrimp from Vital Choice. You can use bay shrimp or any kind of shrimp. If it's raw you will need to cook it first (see below for instructions. You could also use canned shrimp for a more affordable option
- Cream Cheese – We are going traditional here folks and cream cheese is traditional.
- Sour Cream – Sour cream works as an acidic element in this shrimp dip. Greek yogurt would also work.
- Fresh Dill
- Spices – Old bay, hot sauce, salt, and pepper.
TOOLS YOU WILL USE:
Stay with me friends, this recipe couldn't be any easier:
- In a food processor or a mixing bowl using a hand mixer, whip together cream cheese, sour cream, mayo, lemon juice, hot sauce, old bay, scallions, and dill.
- Stir in chopped cooked shrimp, or if using a food processor add shrimp and pulse a few times to combine.
- Taste for seasoning, add salt and pepper as needed, or more hot sauce if you like it a bit spicier.
- Serve with crackers, baguette, and raw veggies.
- Dairy-Free – Use dairy-free cream cheese, and coconut-based plain yogurt. I would amp up the hot sauce in this version.
- Briny! – Add capers and chopped green olives
- Red + Green Festive Version – Add diced roasted red peppers and more sliced green scallions
- Garlic Love! – Add 1 head of roasted garlic to the cream cheese mixture.
- Smoked Salmon – My family typically makes this dip with smoked salmon and we add horseradish, it is fantastic.
TIPS + FAQS:
- Can I make this in advance? Absolutely! That is one of the best things about this recipe! This shrimp dip will stay delicious and fresh for up to 3-4 days in your fridge. Just store in an airtight container, and when you are ready to serve, simply add to a beautiful bowl!
- What should I serve with shrimp dip? Crackers are traditional – I prefer a simple water cracker but old-school buttery crackers work well here. I always serve fresh veggies with this dip as well, carrots, cucumber, bell pepper, and celery are the perfect vehicle to pile on thick and creamy shrimp dip.
Tip # 1 – Prep the cream cheese – allow the cream cheese to come to room temperature, this will ensure easier blending and you won't end up with chunky cream cheese dip
Tip #2 – Make sure your shrimp are patted dry – Drain the shrimp really well and lay on a clean kitchen towel to pat dry.
DIETARY MODIFICATIONS FOR THIS RECIPE:
- Gluten-Free – This recipe is gluten-free as long as you serve with gluten-free dippers
- Low Fodmap – This recipe is low-fodmap friendly provided you tolerate dairy
- Keto – This recipe is keto-friendly provided you serve with keto-friendly veggies.
MORE PARTY RECIPES YOU WILL LOVE:
I can’t wait for you to try this Retro Shrimp Dip! When you make it, snap a photo and tag me on Instagram @abrapappa or use the hashtag #abraskitchen so I can feature your photo!
If you’ve tried this recipe, don’t forget to rate and leave a comment below. I love to hear from people who’ve made my recipes!
- Food Processor or Hand Mixer
- 1/2 lb cooked shrimp small bay shrimp or Oregon pink shrimp are ideal. Reserve a few for garnish
- 8 ounces cream cheese Ideally room temperature
- 1/4 cup mayonnaise
- 2 tbsp sour cream
- 3 large scallions chopped, if using a food processor chop scallions into large bits and allow the food processor to chop further. Reserve a bit for garnish
- 1 tsp fresh lemon juice
- 1 tsp hot sauce
- 1/4 tsp old bay seasoning
- 1 tbsp fresh dill Reserve a bit for garnish
- 1/4 tsp sea salt
- 1/8 tsp freshly ground black pepper
- Roughly chop shrimp and set aside.
- Using a food processor: Add cream cheese, sour cream, mayonnaise, scallions, lemon juice, hot sauce, and old bay to food processor and pulse until well combined, whipped, and creamy. Add shrimp to food processor and pulse until combined. Taste for seasoning, add dill, salt, and pepper and pulse until combined.Using a hand mixer: Add cream cheese, sour cream, and mayonnaise to a mixing bowl and using a hand mixer, mix until well combined and smooth. Stir in all other ingredients (make sure scallions are diced and shrimp are well chopped)
- Top with reserved shrimp, fresh dill, and diced scallions. Serve with veggies and crackers.
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