Cream Cheese Shrimp Dip Recipe

An easy-to-make mouthwatering cheesy shrimp dip with succulent shrimp, sharp cheddar, pepper jack, Old Bay Seasoning, and garlic. Always one of my most popular party dips with tons of flavor.

Course Appetizer

Cuisine American

Keyword garlic shrimp dip, how to make shrimp dip, shrimp dip with cream cheese, shrimp dip with cream cheese and sour cream

Prep Time 10

Cook Time 20

Servings servings

Calories 245kcal

Author Beth Pierce

Ingredients

8 ounces cream cheese softened
1/3 cup mayonnaise
1/4 cup sour cream
1 1/4 cup shredded cheddar cheese
1 1/4 cup shredded Pepper Jack cheese
1/2 tablespoon Old Bay Seasoning
1 teaspoon Worcestershire Sauce
3-4 dashes hot sauce
16 ounces shrimp cooked and coarsely chopped
2 cloves garlic minced
3 green onions thinly sliced

Instructions

Preheat oven to 375 degrees.
Using a hand-held mixer, beat cream cheese, mayonnaise, sour cream, 3/4 cup cheddar cheese, 3/4 cup Pepper Jack cheese, Old Bay Seasoning, Worcestershire Sauce, and hot sauce until smooth in a medium bowl. Stir in the shrimp, garlic, and green onions.
Spoon into a baking dish and top with remaining cheddar and Pepper Jack. Bake for 20-25 minutes or until the cheese is melted and the dish is bubbly and heated through.

Notes

Do you like everything with a little kick? Swap out the Old Bay Seasoning (which is rather mild and smoky) and replace it with cajun seasoning. You could also add a little finely minced jalapeno.
This dip can be prepped up to 24 hours in advance, covered with plastic wrap, and stored in the fridge. Remove from the refrigerator 30 minutes prior to baking to bring the casserole closer to room temperature. Don't forget to remove the plastic wrap before baking.
I like the medium to large shrimp for this recipe simply because they stay moister when cooked and then baked.
Don't overbake this dip. Just bake long enough to melt the cheese and brown the edges.
For your low-carb friends, serve with cucumber rounds and celery sticks.
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat at reduced power in the microwave.

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