The Best Shrimp Dip (+Video)
This Retro Shrimp Dip is always a hit at parties. Canned shrimp, cream cheese, chili sauce, mayo, seasoning and green onions. Delicious!
MOM’S SHRIMP DIP RECIPE
I mentioned in a recipe post (for Salmon Patties) a few weeks ago that I was working on sharing some of my Mom-in-law’s most popular recipes. These were the recipes everyone wanted her to bring to ALL their get togethers. She was famous for them! But because she is no longer with us, and I was unable to get these recipes from her, I’m having to fiddle with the flavors to get the recipes right!
CAN I USE FRESH SHRIMP IN SHRIMP DIP?
I think what I love most about these classic recipes is that they are super affordable. My mother-in-law, Chris, only ever used the canned shrimp and salmon. The canned shrimp are tiny shrimp that require no de-veining, removing of tails or additional cooking. You just chop them up! Plus, this is way more affordable and tastes great! And if you need a last-minute dip, you can make this fast without planning ahead.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- cream cheese
- lemon juice
- chili sauce
- Worcestershire sauce
- dried minced onion
- can tiny shrimp
- sliced green onions
HOW TO MAKE SHRIMP DIP:
In a medium bowl beat together the cream cheese and mayonnaise until smooth.
Add the lemon juice, chili sauce, Worcestershire sauce and dried onion. Beat until smooth.
Chop up the shrimp into chunks. Stir chopped shrimp into the cream cheese mixture.
Garnish with sliced green onions. Keep chilled. Serve with Ruffles potato chips (or your favorite cracker.)
CRAVING MORE RECIPES LIKE THIS? YOU MUST TRY THESE!
The Best Shrimp Dip (+Video)
- 8 ounce block cream cheese, softened to room temperature
- 1/3 cup mayonnaise
- 1/2 teaspoon lemon juice
- 3 Tablespoons chili sauce
- 1/4 teaspoon Worcestershire sauce
- 1 Tablespoon dried minced onion
- 4 ounce can tiny shrimp
- sliced green onions, for topping (optional)
- In a medium bowl beat together the cream cheese and mayonnaise until smooth.
- Add the lemon juice, chili sauce, Worcestershire sauce and dried onion. Beat until smooth.
- Chop up the shrimp into smaller chunks. Stir chopped shrimp into the cream cheese mixture.
- Garnish with sliced green onions.
- Keep chilled. Serve with Ruffles potato chips (or your favorite cracker).
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Very tasty. I did add tsp Old Bay and 1/2 tsp of red pepper flakes which added little kick only put 1 Tbsp mayonnaise along with 1/3 cup sour cream. Thanks for sharing.
Thank you so much!! My mom and sister and I used to make this so much in the 70’s!! I’ve Googled the ingredients from time to time, to see if it would pop up, with no luck. I think it was because we used to include a packet of French Dressing Mix. (which they sure don’t make anymore) I love the idea of Chile Sauce, or even as someone else suggested, some zesty cocktail sauce. We used to add some chopped bacon and green onion. It’s so good!! I’m going to make this ASAP!!!
I’ve heard people mention the French Dressing Mix before! So my guess is that was used before the chili sauce. They both have that slight tang. I hope you love this one!
would BLUE DRAGON Sweet Chilli Sauce be the correct type of chili sauce?
I just made this recipe and used fresh chopped red onion instead of dehydrated onion..gives it a bit more taste.
What do you mean by chili sauce?
You can see it in my ingredient picture above. It’s located near the ketchup 🙂
My former M-I-L made shrimp dip for every party back in the 70s and I always loved it but lost the recipe years ago. Thanks for bringing this back!!
This is a great recipe! The only thing I do different is I use a pound of shrimp and I use a heaping tablespoon of calabrian peppers in oil. This is a keeper. wow! wow! and wow! Thank you for sharing!
I have been making this since the 60’s but never used Chili sauce in it. And I always have grated a yellow onion directly into the bowl I am make this in. That way there are no big onion pieces or flakes for your teeth to trip over. Everyone really loves this stuff. Also, it you have any left over – put on English Muffins and top with a little shredded cheese. Then under the broiller for about 5 minuts. Yum!!!
Love the idea of putting it on an English muffin – yum!!
I love shrimp dip! I’ll have to try your recipe. The recipe I have doesn’t have cream cheese but uses Knox gelatin and Campbells’ tomato soup instead of chili sauce (very 60’s as well). The good thing about my recipe (and the two look the same) is that my family enjoys it every Halloween because I put it in a skull mold and flip it out! Everyone always laughs about how “gross” it looks and then they gobble it up. There are never any leftovers. Yum! I love recipes like this. They’re fun and remind me of growing up in the 70’s.
This was my mother-in-laws recipe. She was famous for it. Love these timeless recipes!
My mom made it the way you do but I can never find the recipe and she can’t remember how she made it. I loved it. I will try this one to see how it ranks against it ????
We had recipe called SHRIMP MOLD. It uses 1cream cheese at room temp cut it up with 1 tomato soup heat in microwave. Blend add 1cup mayo,3/4c gr. onions or blend raw onion by taste. Add canned shrimp drain and rinsed or use salad shrimp cooked or any cooked shrimp about 1cup. Mix all together.
Lots of memories. Good stuff! Much easier to make in a food processor.
I made this yesterday using imitation lobster, (local store had on sale) Was super impressed!!!
My mom made this in the 60’s and until she couldn’t anymore, every New Year’s Eve. But hers contained cottage cheese. No mayo. But I bet mayo is good too. Thanks for posting