Shrimp Dip is the best party appetizer ever! This baked dip is a hot, cheesy twist on classic shrimp cocktail, with plenty of creamy ingredients, cheese, cocktail sauce, and of course, shrimp! It’s such an easy dip recipe for any party.
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What’s in This Shrimp Dip Recipe?
This baked dip is made with shrimp, cocktail sauce, cream cheese, sour cream, mozzarella, mayo, and green onion!
- Low-Fat Cream Cheese: Makes this dip thick and creamy.
- Low-Fat Sour Cream: Adds a delicious tangy flavor.
- Light Mayonnaise: Makes this dip rich.
- Mozzarella Cheese: Adds a creamy, cheesy element.
- Cocktail Sauce: Adds an acidic, tomatoey note with a hint of spice!
- Green Onion: Adds a pop of color and freshness.
- Cooked Shrimp: The easiest way to cook these shrimp is to sauté them for a few minutes in a pan or cook them in an air fryer.
Note: The shrimp should be fully cooked before adding it into the mix. You can buy pre-cooked/frozen shrimp for this recipe to make it simple.
Variations on Cream Cheese Shrimp Dip
For an even richer, more indulgent dip, use full-fat cream cheese, sour cream, and mayonnaise. You can also swap out the shrimp meat for cooked crab meat or imitation crab meat.
This dip is made from a base of cream cheese, sour cream, and mayo mixed with cocktail sauce, cheese, and cooked shrimp to create a hot, creamy version of shrimp cocktail.
This dip will keep well for up to 2 days in the refrigerator.
A single serving of this dip contains 354 calories.
How to Store
Store leftover dip covered tightly with plastic wrap in the refrigerator for up to 2 days. I do not recommend freezing this dip.
Serving Suggestions
Serve this tasty dip with pita chips, bagel chips, wonton chips, or tortilla chips. Basically, any of your favorite chips will do. You could also serve with hearty crackers, toasted skillet bread, or even some veggie sticks.
Shrimp Dip Recipe
Equipment
Ingredients
- 16 ounces low-fat cream cheese (2 bricks)
- 1 cup low-fat sour cream
- ½ cup light mayonnaise
- 2 cups freshly shredded mozzarella cheese
- 1 cup cocktail sauce
- ¾ cup chopped green onion
- 2 cups cooked shrimp meat peeled and deveined; tails cut off
Instructions
- Preheat oven to 350°F Spray a 9×13-inch baking dish with nonstick spray. Set aside.
- Combine cream cheese, sour cream, mayo, and mozzarella in a high powered blender or food processor. Pulse until combined and creamy.16 ounces low-fat cream cheese, 1 cup low-fat sour cream, ½ cup light mayonnaise, 2 cups freshly shredded mozzarella cheese
- Pour into a large bowl and stir in the cocktail sauce and green onions.1 cup cocktail sauce, ¾ cup chopped green onion
- Stir in the shrimp. Pour into the prepared baking dish. Sprinkle with a bit more shredded cheese if desired.2 cups cooked shrimp meat
- Bake for 15-20 minutes or until fully heated through and melty.
- Serve with pita chips, bagel chips, or wonton chips. Or tortilla chips. Basically, your favorite chips :)
Becky’s Tips
- Note: The shrimp should be fully cooked before adding it into the mix. You can buy pre-cooked/frozen shrimp for this recipe to make it simple.
- Feel free to chop up the shrimp into bite-sized pieces or use small salad shrimp.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
More Hot Dip Recipes We Love
- Hot Onion Dip
- Warm Crab Artichoke Dip
- Baked Buffalo Chicken Dip
- Hot Jalapeno Dip
- Baked Spinach Artichoke Dip
The recipe doesn’t call for it, but shouldn’t the shrimp be at least chopped a little? I’m making this dip for an after game get together tonight, and want your advice before cooking it.
Modify to your liking!
Followed recipe exactly and found it to be extremely schloopy. It was very easy to make and taste was very good. Not sure what I can do different. It also made a really large amount, so make sure you have lots of guests or try cutting it in half as it doesn’t reheat well.
I made this for a girls’ night out and it was just okay. I will not make this again – prefer my shrimp separate from the cocktail sauce and cheese.
Darn, I’m sorry to hear that
I only used one stick of cream cheese and after 30 minutes of cooking the center was only luke warm. I bumped up the heat to 385 and added another 15 minutes. Next time I will start at 385. This was just my experience… my oven is pretty accurate. The shrimp was cold when I added it to the recipe (not frozen). Maybe that was part of the problem.
I should also add, it’s delicious!
Can you use the smaller salad scrimp?
This sounds absolutely amazing! I will have to make this! Thank you for posting!
This may be a silly question, but is the shrimp raw or cooked prior to putting it in the oven?
thank you! I have been looking for a yummy,, and easy shrimp dip.. and love that you used almost all low fat options!