Soften the cream cheese. Let it sit at room temperature for 20–30 minutes so it blends smoothly. If you’re short on time, microwave it for 10–15 seconds.

Prep the shrimp. If using fresh or frozen cooked shrimp, pat them dry and chop them small. For canned shrimp, drain and rinse well, then blot dry. Drier shrimp make a thicker, better-textured dip.

Build the base. In a mixing bowl, beat the cream cheese until smooth. Add sour cream, lemon zest, lemon juice, Worcestershire, hot sauce, Old Bay, garlic powder, and onion powder. Mix until creamy and well combined.

Fold in the shrimp and herbs. Gently stir in the chopped shrimp, green onions, and your chosen fresh herbs. Taste and adjust salt, pepper, and lemon as needed. You want it bright but balanced.

Choose your style—chilled or baked. For a chilled dip, cover and refrigerate at least 30 minutes to let flavors meld. For baked, spread into a shallow dish and bake at 350°F (175°C) for 15–18 minutes until warm and lightly bubbly at the edges.

Garnish and serve. Top with extra herbs, a pinch of Old Bay, and a squeeze of lemon. Serve with crunchy crackers, crostini, or crisp veggies.