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A quick and easy retro party classic. This Shrimp Dip is a perfect choice for your New Year’s Eve menu!
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This recipe comes from my niece, April. Before we get to the dip, a few things about the sweetie pie that gave it to me.
April is my brother Jim’s oldest daughter and my very first niece. I was only 7 when she was born and thought it was pretty cool that she called me “Aunt Valerie” when she was little, seeing as we are closer in age than I am to most of my sibs.
I still think it’s kinda cool.
She is bubbly. And, when I say bubbly, I mean BUBBLY. She has a fabulous laugh that is completely contagious, a smile that lights up a room, a slightly wicked sparkle in her eyes, and she’s mama to 3 amazing boys. She is crazy about the holiday season (seriously, counting-the-days-insanely-crazy), loves all things pink, and retro recipes like this one.
If you’re over the age of 30, you may have encountered a dip similar to this somewhere in your party history. I had completely forgotten about it until she messaged me about it one day.
It is absolutely, spot-on perfect for serving at holiday parties which is why I’m sharing it with you today while there is still time to pull it together for your New Year’s Eve shindig.
I strayed only slightly from the original recipe and it was voraciously consumed at our Christmas Eve festivities without a trace left at the end of the night.
A few quick ingredient notes:
- The original recipe calls for canned shrimp but I highly recommend picking up some inexpensive baby shrimp from the meat counter at your local store or you can use the frozen variety.
- Reserve some of the shrimp to pile on top of the prepared dip just before serving. It adds a nice visual element but it’s also a fabulous way to let everyone know what type of dip they are about to dive into.
- I subbed chili sauce (I used Heinz) for the ketchup called for in the original recipe. Chili sauce packs a bit of punch and I think it’s nice here.
- I added some chopped, fresh chives. Totally optional.
April suggested serving the dip with “tried and true Ritz Crackers” (good call, April) and I added some fresh, crunchy celery sticks.
Simple, classic, party perfection.
For a ton of party menu planning inspiration, head on over to Bloggers’ Best Party Food 2016.
- 1/2 cup chili sauce I used Heinz
- 1 8 ounce package cream cheese, slightly softened
- 1/2 cup mayonnaise
- 1/4 cup grated onion use your cheese grater
- 1 teaspoon creamed horseradish
- 1 dash or two of Worcestershire Sauce
- 1 dash or two, or three of Tabasco Sauce
- 1/2 pound cooked salad shrimp or shrimp meat can sub small can shrimp, divided
- 2 tablespoons chopped fresh chives
- Use an electric mixer to blend the chili sauce into the cream cheese in a large mixing bowl until very smooth. Add all of the remaining ingredients, except the shrimp, and blend until well combined.
- Use a spoon to fold in the shrimp and chives, reserving a couple of tablespoons of shrimp for garnish. Cover and chill for at least an hour or two prior to serving.
- Pile the reserved shrimp in the center of the dip and serve with Ritz Crackers and celery sticks.