There are few things greater (gastronomically speaking) than digging into a truly amazing dip. While basically any dip is good, it’s those truly great ones that we really can’t get enough of. This Louisiana shrimp dip is one of those ridiculously incredible dips that will immediately become a favorite of yours. A specialty from the state it’s named after, this shrimp dip has it all: cream cheese, mayo, sour cream, parmesan…oh, and lots of shrimp!
Along with all the dairy we listed above, this dip also gets hits of freshness from red bell pepper, green onion, lemon, and parsley, plus a ton of flavor from Creole seasoning, Worcestershire sauce and hot sauce – this is a full-flavored dish that’s absolutely perfect for dipping almost anything into. We sautéed the veggies in a skillet, then popped everything in the oven to let it melt into cheesy, shrimpy goodness, and then dipped an assortment of crackers into it, but you could just as easily hollow out a sourdough loaf and bake it in the loaf. Yum.
We made this just before having friends over and it was a hit, seriously, a huge hit. There were lots of tasty options, but the shrimp dip stole the show and we found ourselves handing out the recipe right and left. Regardless of whether you love seafood, the dip wins everyone over and tastes amazing. You’ll love it!
Louisiana Shrimp Dip
- 1 (8 oz.) package cream cheese, softened
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/3 cup parmesan cheese, grated
- 1/4 cups (1/2 stick) unsalted butter
- 1/4 cups green onion, finely chopped
- 1 red bell pepper, seeds removed, minced
- 1 pound raw shrimp (peeled and deveined), fresh or frozen (and thawed/drained), cut into small pieces
- 1 tablespoon Creole or Cajun seasoning
- 1 lemon, zested and juiced (1 tablespoon)
- 1 tablespoon fresh parsley, minced
- 2 teaspoons Worcestershire sauce
- 1 teaspoon hot sauce
- kosher salt and freshly ground pepper, to taste
- crackers, baguette, for serving
- Preheat oven to 375º F.
- In a large bowl or mixer, beat together cream cheese, mayonnaise, sour cream and parmesan cheese.
- Season with lemon zest and juice, Worcestershire sauce and hot sauce, and stir together to combine, then set aside.
- Melt butter in a large skillet over medium-high heat and sauté bell pepper and green onion for 6-8 minutes, or until bell pepper starts to soften.
- Add shrimp, season with salt and pepper and creole seasoning, then cook for 1-2 minutes, or until shrimp starts to turn pink.
- Add cream cheese mixture and parsley, then stir together.
- Transfer skillet to oven and bake for 18-20 minutes, or until mixture is hot and bubbly.
- Remove from oven and serve hot.
Recipe adapted from Dinner Then Dessert