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.
Servings: 6 servings
Equipment
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.
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
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