Preheat and prep: Heat the oven to 375°F (190°C). Lightly grease a small baking dish (about 1–1.5 quarts). Soften the cream cheese so it mixes smoothly—room temperature is ideal.

Cook the shrimp: Warm a skillet over medium heat with butter or olive oil. Add the minced garlic and cook for 30 seconds, then add the chopped shrimp, a pinch of salt, and black pepper. Cook 2–3 minutes, just until pink and opaque. Remove from heat and let cool slightly.

Build the creamy base: In a mixing bowl, beat together cream cheese, sour cream, and mayonnaise until smooth. Stir in Worcestershire, lemon zest, lemon juice, Old Bay, and hot sauce. Adjust seasoning to taste.

Add the goods: Fold in 1 cup of the shredded cheese, green onions, and any optional add-ins like red bell pepper or parsley. Gently fold in the cooked shrimp so you keep some chunks.

Transfer and top: Spread the mixture into the prepared baking dish. Sprinkle the remaining 1/2 cup shredded cheese (and Parmesan if using) evenly over the top.

Bake until bubbly: Bake for 18–22 minutes, until the edges are bubbling and the top is melted and lightly golden. If you want deeper color, broil for 1–2 minutes at the end—just keep a close eye on it.

Garnish and serve: Let the dip rest 5 minutes. Sprinkle with extra green onions or parsley. Serve warm with toasted baguette slices, crackers, or crunchy veggies.