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. Chris started making this shrimp dip in the 70’s and it soon became a favorite amongst friends and family. It’s so easy to make and the flavors go surprisingly well together.
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 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: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- cream cheese
- mayonnaise
- lemon juice
- chili sauce
- Worcestershire sauce
- dried minced onion
- canned 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 potato chips (or your favorite cracker.)
CRAVING MORE RECIPES?
Shrimp Dip (+Video)
Ingredients
- 8 ounce block cream cheese, softened to room temperature
- ⅓ cup mayonnaise
- ½ teaspoon lemon juice
- 3 Tablespoons chili sauce
- ¼ teaspoon Worcestershire sauce
- 1 Tablespoon dried minced onion
- 4 ounce can tiny shrimp
- sliced green onions, for topping (optional)
Instructions
- 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 potato chips (or your favorite cracker).
Video
Nutrition
Nutritional Disclaimer
“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 and other nutritional values can vary quite a bit depending on which brands were used.
If I make a shrimp spread with cream cheese, can I make it the day before?Will it still be good the next day?
I tried this dip recipe, but added lump crab meat to the dip. It was delicious. We dipped Melba toast in the dip along with the shrimp. The guests all loved it at our last party.
I have been making this recipe for years. Instead of shrimp, I usually use canned crab, substitute seafood sauce for the chili sauce and add in some diced celery. Awesome dip, it is still one of our favourites. My hubby forgot once to put in the crab and it was still yummy.
Yep. I’d eat the entire bowl!
Oh, yeah, my mom made this for pinochole night in the mid-70s – she’d always bring me up a bowl with Ritz crackers to my bedroom. I can practically hear the Carpenters 8 track in the background!
Guess I know what I’ll be making for Labor Day!
Oh what memories! Hope you enjoy!
I made the retro shrimp dip for the first time on 8/29/2017. I used 1/2 lb of small frozen shrimp thawed and chopped up not to much and added 1 tablespoon of real horseradish not the creamy kind.this turned out to be the best dip i have ever made. I chilled it for 2-3 hours then we tested it. It was gone instantly. AAAA+
when do you add the dried minced onions
Do we rinse the shrimp?
Hi Chris! No need to rinse the shrimp! 🙂
I bet this would also be delicious made with canned crab instead!
I remember this dip. Canned shrimp has a saltiness that fresh doesn’t have. Very good either way.. I use the canned ones with tuna in macaroni salad.
Salmon tip, use canned red salmon as it has s better flavor.
I remember this dip. Canned shrimp has a saltiness that fresh doesn’t have. Very good either way.. I use the canned ones with tuna in macaroni salad.
Salmon tip, use canned red salmon as it has s better flavor.
Very good point Janies – it really does!
Love the canned Shrimp! Thanks for a delish retro Recipe! Gonna make!!????
My family served this dip at all holidays. As said before…such memories.
Hi Brandi!
Can’t wait to try this recipe! Where did I see this before?? I see people mentioned the 70s/80s? Was it on a back label of something? U brought me down a memory land but I can’t figure out which one! Lol thx! mary can’t wait to try!????
Christine that is the recipe my mother-in-law:-law used and I now use. It’s still very popular request!
I remember this well! Haven’t had it for years but will soon be making it!
Please resend with the amount of sour cream thank u
Chili Sauce, Worcestershire sauce and lemon? Count me in!
I was a little hesitant on canned tiny shrimp, but there was an episode on guys grocery games where someone used it in their meal and it turned out great! So I’ll give it a shot.
try frozen small full cooked shrimp chopped up not to fine and add a tbsp of real horseradish keep the rest of the recipe the same. it comes out excellent
This was a favorite in my family when my mom was alive. I still have the recipe in her handwriting. The only difference in her recipe and yours is that she used seafood sauce instead of chili sauce. Thanks for the retro recipes, they bring such happy thoughts back to mind.
I am so glad you are enjoying them Linda and what a wonderful memory to have of your mom!
I used to make this dip a lot in the late 70s/early 80s. I started out using canned shrimp but switched to those tiny thawed frozen shrimp (same thing, just frozen) , which I liked better. My recipe also called for a tsp or two of horseradish then served with Ritz crackers. Great memories with these old recipes. I think I need to make a batch!
I ate this dip for a thousand years! I have not made it in so long. You have awakened marvelous flavor memories and I am headed to the store for ingredients right now! Look out dip, here I come!!!!
Yay!! So glad to hear that!! It never goes out of style 🙂
This looks so good!!!! Definitely pinning to try it out.
We made this dip for every party in the “old” days – it was the grown-ups’ dip (the kids got the onion dip – cheaper). Oh what fond memories!!!
This sounds really delicious and I’m eager to make it! I see a container of sour cream in the photo of all the ingredients but after looking over the recipe a few times, I’m not seeing it listed. Is it supposed to be listed but was left out? Or is it perhaps an optional ingredient? Thanks!
Amy – nope, that was a boo-boo on my part. Sorry about that! I fixed it!
When i got back here to look for a reply, i noticed the photo no longer had the sour cream. Haha
Thanks so much for clearing that up for me. This will be a delicious new recipe to add to my favorite “go-to recipes”.
I would love to send you a shrimp dip from my family. since 1978. A sure winner.
Shrimp Mold Connie 1978
1 PKG Knox Gelatin
¼ Cup Cold Water
½ Can Tomatoe Soup
3 oz. Cream Cheese
½ Cup Salad Dressing
2 Small Cans Shrimp
1 Cup Celery
½ Cup Onion
Soften gelatin in water. Heat soup until very hot and add gelatin. Let cool. Cream the cheese and mix with salad dressing. Add shrimp and stir mixture into soup. Add celery and onion. Pour into mold and refrigerate over night.
Unmold and serve with Chicken in a Biscuit crackers or another of your choice.
My mother made that recipe.
What MEMORIES you have brought back with this recipe!
Mine did too, but she always added a can of Cream of Shrimp soup to this recipe.. Yum