Warm shrimp 'n' cream cheese dip

By Rodney Bowers
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A shrimp cream cheese dip, served warm, that's going to be a hit at your next dinner party.



  • 3 tablespoons butter
  • 3 cloves garlic, minced
  • 225 grams peeled and deveined Gulf shrimp, roughly chopped
  • 1/2 teaspoon chili flakes
  • 1/2 teaspoon old bay seasoning
  • 1/4 cup good white wine
  • Juice and zest from a lemon
  • 170 grams whipped cream cheese (room temperature)
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1 egg, beaten
  • 2 tablespoons finely chopped parsley
  • 1/4 cup thinly sliced green onion
  • 5 tablespoons grated parmesan, divided
  • Salt and pepper


  1. Add the butter and garlic to a large pan on medium-high heat.
  2. When the butter is just starting to brown and the garlic becomes golden, add the shrimp, chili flakes and old bay.
  3. Sauté for a minute, moving the shrimp around, until pink but still translucent. Add the wine and lemon, and reduce until the shrimp are just cooked. Remove from the heat.
  4. Place shrimp in a medium bowl and stir in cream cheese, sour cream, mayonnaise, egg, parsley, onion and four tablespoons parmesan. Season to taste.
  5. Spread mixture into a sizable baking dish; sprinkle with remaining parmesan.
  6. Place into a 350F oven and bake until golden, about ten minutes. Serve with warm bread or crackers.


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