Easy Shrimp Dip

A family favorite around the holidays every year! Super easy and so good you can’t stop dipping!

I have made this for years. So easy and good. I add sour cream to the room temperature cream cheese and whip with mixer. It is easier to spread in a pretty plate, then layer with cut up shrimp pieces or crab meat then add sauce. Everyone really likes it and is gone in no time at all… Enjoy….!!!!!

Delicious

Didn’t like it. Very bland. Looking at other reviews I need to add some things, or just use red’s sweet chili sause next time.

I put a little cilontro on top and for the color and fresh lime, but very good !!

I make this 2 or 3 times every year and everybody loves this. We use wheat thins for dipping.

Excellent. Used frozen shrimp thawed and dried. Used cream cheese with onions and chives and homemade cocktail sauce. The second time I made it made a wrap by spreading the cream cheese on a tortilla topped with shrimp and sauce chilled and sliced into pinwheels. Great this way too.

I made this (along with a spinach dip) and this disappeared within 20 minutes out of 6 people! I followed others advice of mixing the ingredients and not layering, but I’m not sure I would do this next time. I think layering would keep the cocktail sauce from being too overpowering of that makes sense. This was super easy, and I loved that I could prepare it ahead of time. I used small cooked shrimp and cut them up a little before putting them on top. I am keeping this recipe!!

This recipe was passed down to me from my Mom. I LOOOVED it when growing up. We both did so much, in fact, we would often make a meal of it. Just spread the cream cheese out on a plate, cover it with the cocktail sauce and salad shrimp, and dig in with a sleeve or two of Ritz crackers. Simplicity that is to die for!

i have been enjoying this dip for well over 35yrs. i see a few others have tweaked the recipe. i say, “if it ain’t broke-don’t fix it”! i have yet to have a guest who isn’t amazed at how simple and delicious this combo is! we aren’t fancy, we let the cream cheese achieve room temp., spread the shrimp over the top and pour on the sauce…period. i always provide a few butter knives to help with lifting the cream cheese; saves all those embarrassing broken embedded crackers.

I had such high hopes for this recipes:( It was not good at all. No one in my house liked it either. Nothing in particular was bad about it, just overall bad. Bummer

I put the cream cheese first and spread it on a platter and then pour the cocktail sauce on top and then a few cans of baby shrimp, depending how much shrimp you want. It’s so good! Serve with Ritz crachers! Yum

My family has been making this for over 50 years. There are a couple of changes we made. I whip the cream cheese to make it a little softer, and I use a pound of fresh small (salad) shrimp.

Great recipe. I also added black olives, green onions and shredded mozzarella to top it off. Very simple and a crowd pleaser

I used the suggestions of others: I used frozen salad shrimp instead of the canned shrimp. Also, there were quite some comments that the dip should be taken out of the fridge a couple of hours before so the cream cheese can soften. With this in mind, I bought the 8 oz. tub, WHIPPING cream cheese instead. It is nice and smooth and does not harden like the regular package of cream cheese does when placed in the fridge. It was very tasty, too. My family loved it. Next time, as a variety, I might buy another kind of whipping cream cheese to add more flavor to the dip.

This is very simple and very tasty, but its better to let the cream cheese sit for a while and warm up just a bit, it makes it easier to dip with crackers

This was very good! But of course I added some things. First I mixed sour cream in with the cream cheese, then I also added a little bit of garlic powder, onion powder and a dash of hot sauce and spread that on a plate. I topped it with the cocktail sauce and some fresh crab. YUM! My boyfriend loved it! We dipped town house multigrain toppers in to the dip- it was sooooo good!

I chose this recipe because it’s a standard that everyone loves. I had the cream cheese spread out on a pretty glass dish, getting ready to head to a friend’s for dinner, when I realized the frozen shrimp I had purchased was BAD. I quickly stopped at the market on the way to our friend’s house and bought the best (1-lb.) can of lump crab that I could find (it’s usually in the seafood department and is chilled). To prepare this, I used a hand mixer and whipped up 2 pkgs. of light cream cheese with a bit of sour cream, parsley, and about 1/2 tsp. of Old Bay seasoning. Spread this in a large, 1-inch-deep glass serving dish. Poured the cocktail sauce over the cheese, and then layered the full pound of crab (rinsed first) over the top. The crab with the cream cheese and cocktail sauce (with wheat thins) was outstanding. l’ll make this “mistake” from now on!

This is so quick & easy! If you like cocktail sauce, you’ll like this. I used frozen small shrimp. Will make again.

This is so easy and delicious, didn’t change a thing, if I did, it wouldn’t be your recipe would it? I always make this at family dinners, my son loves and and ask me if I am going to make the shrimp thing! Thanks Jen!!!!

My family uses a recipe like this. We also add a little sour cream to our cream cheese so it’s not as thick. And for my taste I use a chili sauce instead of the cocktail sauce. We also add shredded mozzerella and cheddar cheese along with chopped onion and green pepper. Everyone is crazy over this recipe! It’s always a hit no matter where you take it! One thing I make sure I do is rinse my shrimp very well under water or it’s almost too fishy of a flavor for me.