Shrimp Dip II


"This is a spicy and creamy dip - good for vegetables."


5 m servings 148 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 148 kcal
  • 7%
  • Fat:
  • 14.1 g
  • 22%
  • Carbs:
  • 1.1g
  • < 1%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 164 mg
  • 7%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Combine cream cheese, mayonnaise, chile sauce, lemon juice, horseradish, Worcestershire sauce, red food coloring, and shrimp in a small bowl. Mix well. Serve immediately, or refrigerate. Do not make more than 24 hours in advance.
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Your rating



  1. 10 Ratings


I made this recipe over the weekend for a family party, it was a big hit!! It is super simple to make and very tasty. I think it tastes better after being chilled in the refrigerator for an ho...

It was ok as is. We thought it was a little bland so we added 1/2t onion powder and 1/2t garlic powder. It was great after that. Hubby decided to tweak it one more time and added some choped ...

Excellent dip to eat with celery or any other dipping veg. Hot, but not to hot. Flavors blend nicely together.

I'm giving this a four because I made a few changes. Instead of canned shrimp I used some cooked, peeled shrimp that I had on hand, and just chopped them up. Then I added artichoke hearts and bl...

quick and fast dip- great for veggies. i altered it a bit by using seafood sauce ( horseradish with ketchup)

SO good I could eat it all by myself! I followed the recipe exactly. Much better than some of the other seafood dips I have made from this site. I thought the red food coloring was strange, but ...

It is perfect! Thanks!

Love this dip! Sweet and spicy, just wonderful! I did made a few changes: ~Sour cream not mayonnaise.. I almost always do this for dips ~Put in almost 3 tsp horseradish... we love shrimp sauce :...

Nobody touched it.