Cream Cheese Salsa Dip
Published Jul 28, 2024
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This Cream Cheese Salsa Dip with shrimp is super easy and will be the hit of your party! This delightful dip combines tender shrimp with a creamy, zesty salsa base that totally elevates chips and salsa to a whole new level. Perfect for any gathering, this shrimp dip will impress your guests and have them coming back for more!
Why This Recipe is a Keeper!
Everyone loves chips and salsa! We always have chips and salsa on hand at our house for a quick snack or appetizer. However, taking a bag of chips and a jar of salsa to a get-together is just a major DON’T. Can you spell “lack of effort” any other way?
This Cream Cheese Salsa Dip with shrimp has a touch of elegance and totally elevates chips and salsa to a whole new level. It’s also super, super easy—almost as easy as opening a jar of salsa and a bag of chips!
Tender shrimp, cream cheese, tangy Greek yogurt, and your favorite salsa form the base for this easy crowd-pleaser. Best of all, it can be made a day ahead of time. If you use purchased cooked shrimp, it comes together in minutes!
This Cream Cheese Salsa Dip with shrimp is:
- Quick and easy! Just blend everything in your food processor and add the shrimp.
- Always a crowd-pleaser!
How to Make Creamy Shrimp Salsa Dip:
Recipe Ingredients:
Here’s everything you’ll need to make this cream cheese and salsa dip with shrimp recipe. The exact quantities are on the recipe card below.
Ingredient Notes and Substitutions:
- Shrimp: I always use wild-caught shrimp. Never that funky farmed stuff, which tends to be rubbery and produced under questionable circumstances. You can use purchased cooked shrimp; however, cooking your own will give you better flavor and texture.
- Salsa: Use your favorite salsa–purchased or homemade.
- Yogurt: Use full-fat plain Greek yogurt if you don’t mind the fat content (which is 5%). Lower-fat Greek yogurt can also be used, but expect it to be more tangy. Depending on the brand, the dip could be thinner than with full-fat yogurt. Sour cream can also be used.
- Cream Cheese: You can also use lower-fat Neufchatel cheese.
Step-By-Step Instructions:
- Gather and prep all the ingredients for this shrimp dip recipe.
- Combine cream cheese, plain yogurt, scallions, garlic, and salsa in a food processor.
- Transfer to a bowl and stir in coarsely chopped cooked shrimp.
- Add salt to taste if necessary.
- Add salt to taste if necessary.
- Garnish with three whole shrimp and scallion tops.
- That’s it! An easy, elevated, party-worthy Creamy Shrimp Salsa Dip!
- Serve!
Chef Tip:
- The easiest way I have found to peel and devein shrimp is:
- Cut through the top of the shell, starting at the wide end with kitchen shears.
- Remove the shells of all the shrimp in this manner at once, so you don’t have to keep setting your scissors down.
- Peel and remove the vein (intestine) under a trickle of cold water.
Recipe FAQs:
Yes, sure can! Make this creamy shrimp dip up to 1 day ahead of time and refrigerate. Leave the garnish off, give it a stir, then garnish as desired.
No, I would avoid doing that because of the yogurt and the cream cheese.
Storage:
- Keep refrigerated and consume within 3 days.
More Shrimp Appetizers!
For all my appetizer recipes, go to Appetizers, Snack and Starters – From A Chef’s Kitchen.
Cream Cheese Salsa Dip with Shrimp
Ingredients
- 1 jar (16-ounce) salsa
- 1 package (8-ounce) cream cheese, regular or reduced fat
- 1/2 cup Greek yogurt, whole, low-fat or fat-free or sour cream
- 1 bunch scallions, white and light green part only, chopped, plus tops for garnish
- 2 cloves garlic, minced
- 8-10 ounces shrimp, peeled, deveined and cooked, tail removed, chopped if necessary
- 1/2 teaspoon salt, or to taste
Instructions
- Combine salsa, cream cheese, yogurt, scallions and garlic in a food processor or blender. Process until smooth.
- Transfer to a bowl.
- Stir in shrimp.
- Season to taste with salt.
- Serve with tortilla chips.
Notes
- Can use sour cream in place of yogurt.
- Use lower-fat Neufchatel cheese in place of regular cream cheese.
- Can be made 24 hours in advance. Refrigerate.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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