Description
A flavorful and easy-to-make shrimp cocktail dip featuring seasoned shrimp layered over a creamy blend of cream cheese and cocktail sauce, perfect for parties and gatherings.
Ingredients
Scale
Shrimp Mixture
- 1/2 pound cooked shrimp peeled, deveined, thawed & roughly chopped
- 1 tbsp old bay seasoning
Cream Cheese Mixture
- 8 ounces cream cheese softened
- 1 small bunch green onions thinly sliced
- 1 tsp Worcestershire sauce
Topping
- 1 cup cocktail sauce
- Remaining green onions for garnish
Instructions
- Season Shrimp: Add the chopped shrimp and old bay seasoning to a mixing bowl. Toss thoroughly until the shrimp are evenly coated with seasoning.
- Prepare Cream Cheese Mixture: In a separate mixing bowl, combine cream cheese, 3/4 of the sliced green onions, and Worcestershire sauce. Use a hand mixer to whip until smooth and creamy.
- Layer Cream Cheese: Spread the whipped cream cheese mixture evenly into a shallow serving dish or platter.
- Add Cocktail Sauce: Pour the cocktail sauce on top of the cream cheese layer and spread it into an even layer.
- Top with Shrimp: Evenly distribute the seasoned shrimp mixture over the cocktail sauce layer.
- Garnish: Sprinkle the remaining sliced green onions evenly on top of the shrimp layer.
- Serve: Serve with your favorite dipping options such as crackers or chips and enjoy!
Notes
- You can mix the seasoned shrimp with the cocktail sauce directly before spreading over the cream cheese layer to simplify assembly.
- This dip is traditionally served cold but can be warmed briefly in the oven to take off the chill if preferred.
- Fresh or frozen cooked shrimp is preferred; canned tiny shrimp can be used if well drained and without chopping.
- For extra heat, mix horseradish or Tabasco sauce into the cocktail sauce before layering.
Nutrition
- Serving Size: 1/12th of recipe
- Calories: 120 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0.5 g
- Protein: 7 g
- Cholesterol: 80 mg
