This cream cheese and shrimp dip is a no-cook, 4-ingredient appetizer that comes together in minutes. Softened cream cheese is topped with cocktail sauce and tiny shrimp, making it an effortless choice for holiday gatherings and parties.
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Drain the can of tiny shrimp and set aside.
Place the block of cream cheese on a serving plate. If it's not at room temperature, microwave it for 20 seconds to soften.
Using the back of a spoon, spread the softened cream cheese into an even layer covering the surface of the plate.
Pour the cocktail sauce over the cream cheese.
Spread the cocktail sauce evenly over the cream cheese layer.
Sprinkle the drained tiny shrimp over the cocktail sauce, distributing them evenly.
Serve immediately with buttery crackers.
Refrigerate leftover dip in an airtight container for up to 2 days; serve cold or allow to warm slightly before eating.
Yes, assemble it up to 2 hours before serving and refrigerate. Add the shrimp and cocktail sauce topping just before serving to prevent sogginess.
Regular cooked shrimp (chopped into small pieces), canned crab, or lump crabmeat work well as substitutes.
No, canned tiny shrimp are already cooked and ready to use straight from the can after draining.
Serve with buttery crackers, Ritz crackers, or toast points for dipping. You can also serve with vegetables like celery or bell pepper slices.
Yes, simply double all ingredients. Use a larger serving platter and adjust proportions of cream cheese, cocktail sauce, and shrimp accordingly.
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