A quick and easy retro party classic. This Shrimp Dip is a perfect choice for your New Year’s Eve menu!
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
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.
Video
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.
This is top shelf. I Love shrimp and enjoy it in all forms. First time I made it as to your recipe, second time I added a little chili hot sauce and a little sriracha to my liking and I must say you have the best recipe I have tried. This will be a party favorite from now on. Good job ladies !
Enjoyed. We wanted more spice; added additional horseradish and cayenne. Very good.
Serve with Bugles for total retro!
Can you make this the night before
Yes, it’s best if made at least an hour or two in advance and refrigerated. I would try to serve it within 24 hours for the best quality.
Love this recipe ! can you freeze it ?
Dairy based dips don’t typically fare that well when frozen. Cream cheese can take on an odd, grainy texture when thawed.
So what do you mean when you say “fold in the shrimp and chives”?
I am thinking that mean to put the shrimp and chives into the already smoothly blended previous ingredients and then chop or pulse it together if using a blender?
Hi David. It just means to lightly combine the mixture with the shrimp and chives. There is no need to chop or pulse it together.
I used to make this 30 years ago and just forgot about it. The original recipe asked for ketchup and horseradish to make cocktail sauce with lemon. You put the dip in a mold/bowl and let it sit 3 to four hours. Turn the dip out onto a serving tray then cover with the cocktail sauce
After awhile we got lazy and just added it in lol
Could you post the details of your original recipe? It sounds so good and I want to try it!
This was good but it would be just as good without chili sauce.
I am having amazing results with vegan cream cheese in other recipes. Gonna try this to replace diary cream cheese.
I’m going to do this recipe on January 10 20 for work a potluck hope they like that we doing the theme of dips and I would like to bring this dip shrimp thank you it looks good on video an easy can’t wait to try it ?
I hope it works out well for you!
I love your recipes! This version is wonderful. Will be using again for New Years
Thanks so much, Cheryl and Happy New Year!
My family has been making this since the 70’s except we didn’t use the horseradish or onion. I’m going to have to it this way and try it. Also in the past I’ve used canned crab meat and it makes a good variation on the dip.
Can I use the whipped cream cheese instead of regular cream cheese?
Hi Michelle. I wouldn’t recommend using whipped. You want the denser consistency of regular cream cheese for the best result.