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.
Shrimp Dip
Video
Ingredients
- ½ cup chili sauce, I used Heinz
- 8 ounces cream cheese, slightly softened
- ½ cup mayonnaise
- ¼ cup grated onion, use your cheese grater
- 1 teaspoon creamed horseradish
- 1 dash or two Worcestershire Sauce
- 1 dash or two or three Tabasco Sauce,
- ½ pound cooked salad shrimp or shrimp meat, divided (can sub small can shrimp)
- 2 tablespoons chopped fresh chives
Optional for Serving
- Ritz Crackers
- celery sticks
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
Like this? Please rate & comment below!
Just made this recipe, but I added Two cans of baby shrimp that I had chopped up.
The duo is really thick- so I was Wondering if I juat Added more I’d tge makn ingredients do you think that would thin it out some?
Thin it with a small amount of milk.
Sour cream would be better, I’m thinking, to thin it.
Hi Valerie,
Thank you so much for posting this recipe. My mom use to make this every year for Christmas Eve. She developed dementia a couple years ago and couldn’t remember how to make it. I couldn’t find the recipe until I found it on your site. I made it tonight and I will bring it to our celebration tomorrow night. The recipe is spot on and tastes just like I remember!! I can’t wait for my family to enjoy it once again!!
You made my day, Katherine. My heart is officially warmed and I’m so happy you found this recipe. I hope you have a wonderful Christmas and everyone loves it!
I’ve been using my father’s recipe for awhile now, but I was looking to add more flare to it as it’s pretty basic and bland. That being said, one ingrediant he uses that really helps give the shrimp taste is using 1 can of Campbell’s Cream of Shrimp Soup. Just figured I’d throw that out there 🙂
Try adding 1/4 cup of Heinz chili sauce, to perk it up:)
My mom has a recipe similar to this the only thing I remember for sure was she used cottage cheese, I don’t remember if she used in place of the Mayo or Cream cheese. The rest of the ingredients are the same.
Had this as a starter with Melba toast. Every one enjoyed it. Thank you.
Can this be made the day before and left in the refrigerator
Sorry I’m a little late to respond on this, Pat. Yes, I think you’d be fine with chilling it overnight.
Love this! I used to make this, lost the recipe somewhere between a couple of household moves. Thank you so much for sharing, will serve at our next gathering
I bought Small frozen shrimp should I chop them or cut in half I mean besides the ones we put on top
Hi Regenia. I’d most likely chop them to make them similar in size to the shrimp you see pictured here and in the video.
Would cocktail sauce work just as well as Chili Sauce?
Hi Helen. The ingredient list for these two product is different. Cocktail sauce will in all likelihood contain horseradish so you might want to eliminate horseradish from the recipe if you decide to use it. I’d recommend going with the Chili Sauce and following the recipe as written for the best result.
You had me at SHRIMP, lol!
Looks and sounds delicious 🙂
I remember eating this dip growing up at gatherings but never had the recipe for it… Thanks, April! 🙂 Happy New Year!
You’re so welcome, Amy. Happy New Year to you!
You’re very welcome!