Ingredients:

  • 1 lb cooked small shrimp, peeled and deveined, tails removed
  • 1 tsp Old Bay Seasoning
  • 8 oz full-fat cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 2 tbsp prepared horseradish
  • 1 tsp Worcestershire sauce
  • 1 clove garlic, minced
  • 2 green onions, finely sliced (whites and greens separated)
  • 1 tbsp fresh lemon juice
  • 1/2 tsp lemon zest

Instructions:

  1. Pat the 1 lb of cooked shrimp completely dry with paper towels. Note: Excess water will make the dip runny and gross.
  2. In a large bowl, beat the 8 oz softened cream cheese until it is completely smooth and looks like frosting.
  3. Fold in the 1/2 cup sour cream and 1/4 cup mayonnaise until fully incorporated.
  4. Stir in the 2 tbsp horseradish, 1 tsp Worcestershire, 1 clove minced garlic, and the whites of the green onions.
  5. Add the 1 tsp Old Bay and 1/2 tsp lemon zest. Stop when you smell the spicy, floral aroma of the lemon hitting the spices.
  6. Pour in the 1 tbsp lemon juice and mix gently.
  7. Add the dried shrimp to the bowl. Use a spatula to gently fold them in until every shrimp is cloaked in white.
  8. Sprinkle in the green onion tops (the green parts) for a pop of color and fresh crunch.
  9. Cover and refrigerate for at least 30 minutes. Wait until the dip feels firm to the touch before serving.
  10. Before serving, give it a quick stir. If it needs more zing, add a tiny pinch more Old Bay.