Learn how you can make the tastiest and easiest cold shrimp dip recipe that is made with cream cheese as a base. This appetizer can be used as a dip for crackers, chips, or even as a scrumptious filling for those “fancy” shrimp puffs. There are a lot of versatile options of what to use this shrimp “dip” for with just this one simple recipe.
I swear that I used to gain five pounds on this simple dip recipe every single Holiday season (during my fluffy days), so you are forewarned that it is THAT good…and THAT addicting.
Though it can be made year round for any type of gathering you may have whether it be for game day, a pot luck, or if you are just inviting some friends over.
I just had to share Grandma’s super easy Cold Shrimp Dip Recipe, that is made with cream cheese and horseradish.
This recipe is honestly so easy to make, that I am not going to share a video tutorial like I usually do because you just dump and mix (minus chopping an onion).
It’s that simple…so we are going to start out with me showing still images of the process for making it, which will then be followed up with a free printable recipe card.
Here we go, learn how you can make the best shrimp dip ever, it is literally one of the tastiest appetizer recipes:
I like to show you the ingredients all laid out, so that you know exactly what to buy. Keep in mind that you can always buy generic products to save money.
Now we dump all of those ingredients into a medium-sized mixing bowl.
Next, we mix until it’s smooth… you can easily do this by hand with a spoon, or simplify it by using a potato masher… or a hand mixer is really your best option to make it super easy.
Put the dip in a cute dish, and you can garnish it with a few more shrimps on top.
I like to serve mine by surrounding the dish with Ritz crackers, but it’s also super tasty with ripple potato chips and can even be used as a filling for shrimp puffs.
Can you believe that this Shrimp Dip recipe is that easy?
Now on to the shrimp cheese dip recipe:
- 1 Package Cream Cheese
- 1/2 Cup Mayo
- 2 Tablespoons Horseradish
- 1/4 Cup Milk
- 1/4 Cup Onion (cut into small chunks)
- 1 Can Tiny Shrimp (drained)
- In a medium sized mixing bowl, add all the ingredients.
- Mix until smooth.
- Serve with ripple chips or crackers or it can be used as a filling for Shrimp Puffs.
- Cover tightly and store in refrigerator. Best to use it within a couple or so days.
- Mix well before serving. Can garnish with more Shrimps on top.
Nutrition InformationYield 24 Serving Size 1
Amount Per Serving Calories 47Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 6mgSodium 49mgCarbohydrates 1gFiber 0gSugar 0gProtein 0g
These caloric amounts are automatically estimated by a plugin on my site and should be treated as an estimate.
I told you that this recipe is super simple didn’t I?
The key is to make sure that you plan ahead and can let it sit, covered, in the fridge for several hours before you serve it so that the flavors have plenty of time to blend properly…
and don’t be surprised if several people ask you for the recipe.
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*Reposts: Please note that this recipe post was originally posted to this website on 11/10/2011, but it was in great need of a refresh, and a free printable recipe card, so it now is more user friendly/shareable too. The nutrition information was automatically calculated by a site plugin and should be treated as an estimate only.