Layered Shrimp Cocktail Dip is the perfect appetizer for special occasions. This New Orleans-inspired easy appetizer takes no time to prepare and tastes as good as it looks! It consists of a spicy cocktail sauce layer topped with succulent shrimp on top of a flavored cream cheese base. I like to serve it with my favorite crackers and sometimes tortilla chips.
Jump to:
Ingredients: Here’s What You’ll Need
This amazing appetizer uses basic ingredients and has three basic layers plus a garnish.
- Cream Cheese Layer: The cream cheese layer includes room temperature cream cheese, Worcestershire sauce, lemon juice, onion, and one to two garlic cloves. If desired, you can also add a little bit of kosher salt and black pepper to this layer.
- The Cocktail Sauce Layer: For the cocktail sauce layer, I used my standard recipe, which included chili sauce, prepared horseradish, Worcestershire sauce, and lemon juice.
- The Shrimp Layer: With the word shrimp in the title, you shouldn’t be surprised that I used fresh-boiled shrimp.
- The Garnish: For the garnish, I used sliced green onion tops.
Here’s How I Made The Components of This Recipe
As I previously indicated, this delicious recipe contains three basic layers.
- First step – use your hand mixer to beat the softened cream cheese, Worcestershire sauce, lemon juice, minced onion, and minced garlic for the cream cheese layer.
- Second step – spread the cheese in an even layer in an 8-inch springform pan. Then, cover the cream cheese layer and refrigerate it overnight to allow the flavors to blend together.
- Third step – mix chili sauce, prepared horseradish, Worcestershire sauce, and lemon juice together. Then, cover and refrigerate to allow the flavors to blend together.
Here’s How I Put This Appetizer Together
One of the beauties of this cream cheese shrimp dip is that the three layers can be made ahead of time and assembled right before serving.
For the assembly, I started by removing the sides of the springform pan from the cream cheese layer.
Next, I spread about half of the cocktail sauce over the cream cheese layer. I saved the rest of it for another use.
Then, I sprinkled the chopped shrimp on the top. Finally, I garnished the appetizer with chopped green onions.
I served this amazing appetizer with saltine crackers. My friend Jim was the first to dive into it!
So, if you’re looking for an amazing shrimp cocktail dip to add to your list of holiday appetizers or party dips, look no further. Yum!
Frequently Asked Questions
For this recipe, I used prepared horseradish, which is not the same as creamed horseradish,. Prepared horseradish, which is sold in the refrigerated section of a grocery store, is primarily made with the horseradish root. Often, vinegar, sugar, and salt are added. As such, it has a pungent and intense flavor. Creamed horseradish, which is sold in the condiment section of a grocery store, adds a creamy base to the prepared horseradish.
I wouldn’t recommend substituting creamed horseradish for the prepared horseradish in the cocktail sauce. The reason is that the creamed horseradish would not provide the same depth of flavor as the prepared horseradish.
You can prepare the individual layers of the shrimp cocktail spread a day or two in advance. However, you should wait until right before serving to assemble the dish.
This dish is best eaten right after assembly. While the leftovers, if any, will still be yummy, they will look somewhat of a mess as the layers start to mesh together when it’s eaten.
The cocktail sauce tends to be spicier and thicker than ketchup. If you’re in a pinch, ketchup can be substituted. However, the cocktail sauce is really better-using than chili sauce.
I’ve never used the store-bought variety, so don’t know whether it could be successfully used in this recipe.
You can count on 10-12 servings from this recipe.
Recipe Tips and Tricks
- I like to use a springform pan for this recipe. However, if you don’t have a springform pan, you can use an 8-inch quiche dish or a shallow serving dish.
- You can substitute 4 ounces of sour cream for a creamier shrimp cocktail dip for 4 ounces of cream cheese for the cream cheese layer.
- If you prefer a spicier cocktail sauce, you can add some hot sauce or cayenne pepper.
If you’d prefer a more traditional shrimp cocktail, try my amazing Classic Shrimp Cocktail.
I hope you liked this recipe for Layered Shrimp Cocktail Dip as much as I do. If so, please consider rating it and leaving a comment. Also, if you’d like to receive notifications of new posts by email, enter your email address in the Subscribe box.
Thank you so much for visiting Pudge Factor. I hope you’ll come back!
Recipe
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, enjoy weekly doses of culinary inspiration as a bonus!
By submitting this form, you consent to receive emails from Pudge Factor.
Layered Shrimp Cocktail Dip – Perfect Appetizer
Ingredients
Cream Cheese Layer
- 12 ounces cream cheese (See Tip 1) softened
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoon fresh lemon juice
- 1 Tablespoon grated onion
- 1 clove garlic minced
Cocktail Sauce
- 12 ounce bottle chili sauce
- 1 Tablespoon prepared horseradish (See Tip 2)
- 1 Tablespoon Worcestershire sauce
- 1 teaspoon fresh lemon juice
Remaining Ingredients
- 2 cups fresh boiled shrimp, chopped into ½-inch pieces
- 2 green onion tops, chopped for garnish chopped, for garnish
Instructions
Cream Cheese Layer
- Blend together cream cheese, Worcestershire sauce, lemon juice, onion and garlic. Spread mixture evenly in an 8-inch springform pan or shallow serving dish. Cover with foil and refrigerate a minimum of 12 hours.
Cocktail Sauce
- Combine chili sauce, prepared horseradish, Worcestershire sauce, and lemon juice. Cover and refrigerate until ready to use.
Assembly
- Remove the sides of the springform pan with the cream cheese layer. Spread half of the cocktail sauce evenly over the cream cheese layer. (See Tip 3)
- Sprinkle chopped shrimp over cocktail sauce. Garnish with chopped green onion tops.
- Serve with crackers.
- Yield: 10-12 servings.
Tips/Notes
- I used full fat cream cheese in this recipe, but you could also use reduced fat cream cheese.
- Do not substitute creamy horseradish sauce for the prepared horseradish when making the cocktail sauce.
- You will only need to use about half of the cocktail sauce. Refrigerate the rest for a later use.
Donna Damiani says
I use HOFFMAN HOUSE store bought cocktail sauce. It already has the horseradish in it – it’s the best on the market. It can be a little hard to find in some stores, but I found JEWEL FOOD stores carry it.
Chula King says
Thanks Donna for the tip about Hoffman House cocktail sauce. I’m not familiar with it, but will look for it the next time I go to the grocery store!
Chula
Donna Damiani says
I use HOFFMAN HIUSE store bought cocktail sauce. It already has the horseradish in it – it’s the best on the market. It can be a little hard to find in some stores, but I found JEWEL FOOD stores carry it.
Hether R says
When you say add horseradish, are you meaning jarred or fresh?
Chula King says
Hether,
I use jarred prepared horseradish available in the refrigerated section of a grocery store.
Chula
SHARON says
WHAT CAN BE SUBSTITUTED FOR PREPARED HORSERADISH? ISN’T THIS HOT? I WOULD BE SERVING THIS TO PEOPLE WHO DO NOT LIKE ANYTHING SPICY.
Chula King says
You might try just the bottled chili sauce that goes into the cocktail sauce. It’s not at all spicy but has the same consistency as the cocktail sauce.
Chula
Anonymous says
Use shredded crab meat instead.
Jacqueline says
my aunt makes this every year for Christmas and it brings back such happy memories!
J.J. says
This is an all time favorite childhood Christmas memory! As I have lost almost all of my family members, I had no one to ask for this recipe and the memory of my nine year old self couldn’t begin to recreate it. Thank you so much for sharing this!
Chula King says
Hope you enjoy making it J.J.!
Chula