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.
Hmm 🧐 had to tweak this a lot to get it right. I followed the recipe but it didn’t have that zing o was looking for. Added Joyce of one whole lemon, more onion, a good dash of old bay seasoning and 1.5 TBSp of creamed horseradish. Also added a good helping of salt and black pepper. Will let sit in fridge for a bit then revaluation. Maybe it just needs some fridge time for flavors to develop? I really want to like this recipe!
Sorry it didn’t work out for you! I hope you were able to tweak it to your liking.
My mom and dad used to make that dip for parties when I was a kid – they used cream cheese and some of the small glasses of baby shrimp in cocktail sauce.It was so good- similar to your recipe.
This dip is amazing. I didn’t use quite as much chili sauce and less onion. It was perfect. One of my guests would have preferred to just have that for dinner I think.
My mother always served this with Bugles!
I try to make the recipe as specified the first time around. I was a little hesitant on the amount of onion called for and even put a little less. When tasting the dip right away I loved the flavor, but tasting it after it set overnight the onion took over the flavor more than I would have liked. I will definitely make again but probably cut the onion out completely. If my husband likes the onion I’ll make half with an half without. It’s nice to have a different dip recipe!
Try using green onions instead. Their flavor is lighter than bulb onion.
Thank you and April for this lost recipe. This was always an Aunt Peggy staple for parties, but I couldn’t remember the ingredients until I saw your take on it. I saw in another review that you discouraged the use of whipped cream cheese but I’m here to tell you it works great. Plus, it’s easier to mix. I’m a fan of the chili sauce in it too. Aunt Peggy always served hers with Frito Scoops and while less fancy than Ritz, they are a good companion to this fantastic dip.
My Mom used to make this, it was a favorite and she made it for every occasion, this is from way back. She was making this in the 50’s as I was born in 1955 and remember it as a child. My mom would sometimes put in a little green relish in it or she would buy the cream cheese with relish…I can’t find that anymore…at least here in Canada. She would use ketchup as well instead of chili sauce sometimes and sprinkle of garlic powder and leave out the horseradish.