Cream Cheese Shrimp Dip That’s Extra Creamy - A Crowd-Pleasing Party Favorite

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Prep Time 10

Total Time 10

Servings: 12 servings

Cream cheese (8 ounces, full-fat for best texture, softened)
Sour cream (1/2 cup) or plain Greek yogurt
Cooked shrimp (1 pound small shrimp, 51/60 count, peeled, deveined, tails off) or two 6-ounce cans of tiny shrimp, well drained
Lemon (zest and 1–2 tablespoons juice)
Worcestershire sauce (1 teaspoon)
Hot sauce (to taste; 1/2–1 teaspoon)
Old Bay seasoning (1 teaspoon) or paprika + pinch of celery salt
Garlic (1 small clove, finely grated) or 1/4 teaspoon garlic powder
Green onions (2, thinly sliced)
Fresh dill or parsley (2 tablespoons, chopped)
Salt and black pepper (to taste)
Optional add-ins: 1/4 cup finely diced celery or red bell pepper; 2 tablespoons capers, drained
For serving: Crackers, pita chips, tortilla chips, cucumber slices, celery sticks, carrot sticks, or toasted baguette

Prep the shrimp: If using raw shrimp, poach in lightly salted simmering water 1–2 minutes until just pink. Drain and chill. Pat dry well. Chop into small, bite-size pieces.
Soften the base: In a medium bowl, beat softened cream cheese with a spoon or hand mixer until smooth and fluffy. This prevents lumps and makes the dip extra creamy.
Build the flavor: Mix in sour cream, lemon zest and juice, Worcestershire, hot sauce, Old Bay, and garlic. Stir until fully combined and silky.
Fold in the mix-ins: Add chopped shrimp, green onions, herbs, and any optional celery, red pepper, or capers. Fold gently so the shrimp stay tender.
Season to taste: Add a pinch of salt and a few grinds of black pepper. Taste and adjust lemon, heat, and salt as needed.
Chill to set: Cover and refrigerate for at least 30–60 minutes. Chilling lets the flavors bloom and the texture firm up for easier scooping.
Serve: Transfer to a shallow bowl, garnish with extra herbs and a sprinkle of Old Bay or paprika. Serve cold with crunchy dippers.