Shrimp Dip
Published Dec 18, 2025
This easy shrimp dip is creamy, made with Greek yogurt, cream cheese, lemon, dill, and chopped shrimp. Takes 10 minutes to prep and makes a great appetizer.
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This creamy shrimp dip is soo good!
I know a lot of those old 1950s–60s party recipes are… questionable, but shrimp dip is one I’ve actually been wanting to bring back. I finally tried it this year, and I was not disappointed! I mix Stonyfield Organic Whole-Milk Greek Yogurt with a little cream cheese to keep it creamy without feeling heavy, and the dill, lemon, and Old Bay pull it all together. Just chill the shrimp dip for a bit, and it’s ready to put out with whatever snacks you’ve got on hand.
Happy Cooking!
– Yumna
Shrimp Dip Ingredients
- Stonyfield Organic Whole-Milk Greek Yogurt: I grab Stonyfield for this because it blends really smoothly into the dip and doesn’t weigh it down. Plus, their yogurt is USDA Organic and made with milk from pasture-raised cows, which just feels like the better choice when I’m making something for friends. It adds creaminess without me having to rely on straight mayo.
- Cream Cheese: Let it sit out for a bit so it blends smoothly with the yogurt.
- Lemon Juice: Fresh lemon juice is best, bottled lemon juice won’t taste the same here.
- Dijon Mustard: It helps balance the richness without taking over the flavor.
- Fresh Dill: Dill and shrimp are a classic combo. Use fresh if you can; dried dill won’t give the same flavor.
- Worcestershire Sauce: You don’t taste it outright, but you’d miss it if it weren’t there.
- Old Bay Seasoning (or paprika + celery salt): The seafood seasoning ties the whole thing together.
- Garlic Powder: A small amount is enough. Fresh garlic would overpower the dip, but garlic powder blends in easily.
- Cooked Shrimp: Chop the shrimp pretty small so you get pieces in every bite and the dip stays scoopable. Leftover shrimp works great here.
How to Make Shrimp Dip
Shrimp Dip Recipe
This shrimp dip recipe mixes Greek yogurt, cream cheese, Old Bay, lemon, and fresh dill for a creamy, flavorful appetizer. Quick 10-minute prep, chill, and serve with your favorite dippers.
Ingredients
- ½ cup plain Stonyfield Organic Whole-Milk Greek yogurt
- 4 ounces cream cheese softened
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon finely chopped fresh dill plus more for serving
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning or paprika and pinch of celery salt
- ¼ teaspoon garlic powder
- 8 ounces cooked shrimp finely chopped
Instructions
- In a medium bowl, use a hand mixer or whisk to beat the Greek yogurt and cream cheese until smooth and creamy.
- Stir in lemon juice, Dijon, dill, Worcestershire, Old Bay, and garlic powder until evenly blended.
- Fold in the chopped shrimp and garnish with more dill.
- Cover and refrigerate for at least 30 minutes before serving to let the flavors develop.
- Serve cold with crackers, crostini, or crisp veggies.
Equipment
Notes
- My Top Tip: Dry the shrimp well. Pat the shrimp with paper towels before mixing so excess moisture doesn’t thin out the dip.
- Storage: Store the dip in the refrigerator in an airtight container for up to 3 days. Stir before serving; the yogurt base can thicken slightly in the fridge, so give it a good mix to bring it back to a smooth consistency. Freezing is not recommended.
Nutrition
Serving: 0.25cup, Calories: 67kcal, Carbohydrates: 3g, Protein: 12g, Fat: 1g, Saturated Fat: 0.2g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.2g, Trans Fat: 0.003g, Cholesterol: 64mg, Sodium: 224mg, Potassium: 197mg, Fiber: 0.2g, Sugar: 2g, Vitamin A: 27IU, Vitamin C: 2mg, Calcium: 116mg, Iron: 0.5mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
Recipe Tips
- Chop the shrimp small: Finely chopping gives you an even mix instead of big chunks that clump together in the dip.
- Soften the cream cheese fully: If it’s still cold, it won’t blend smoothly with the yogurt — 20–30 minutes on the counter makes a big difference.
- Use cooked, dry shrimp: Pat the shrimp with paper towels before mixing so excess moisture doesn’t thin out the dip.
- Chill before serving: Even 20–30 minutes in the fridge helps the dill, lemon, and seasoning settle into the yogurt mixture.
- Adjust Old Bay to taste: Start with the recipe amount, then add more if you want a stronger, classic shrimp-dip flavor.
Serving Ideas
- Pita Chips, Crudite Platter, crackers, or crostini.
