This Sweet Chili Shrimp Dip is such a versatile recipe. Use it as a dip, a spread or as a filling for cocktail sandwiches or puff pastry.
Most of the ingredients you’ll already have in your fridge or pantry. Any that you don’t have are readily available at your local grocery store.
They’re items that you’re going to want to keep on hand because once you’ve tried this, I’m sure that you’re going to be making it again and again for parties over the holiday season and throughout the year.
Sweet Chili Shrimp Dip Recipe
- 4 oz cream cheese
- 3 tbsp full fat Greek yogurt
- 1 tbsp sweet red chili sauce
- ½ tsp Worcestershire sauce
- 1 tbsp freshly squeezed lemon juice (half a small lemon)
- ¼ tsp dried dill weed
- 1/8 tsp garlic powder
- ¼ tsp freshly ground black pepper
- ¼ tsp Himalayan pink salt
- 2 – 4 oz cans of cocktail shrimp
Gather the ingredients.
You may be wondering why I’ve chosen to use a hand mixer rather than just throwing everything into a food processor. While a food processor is great for making a variety of things, it does have a tendency to turn things such as shrimp and crab dips into an unappealing paste if processed for too long.
Using a hand mixer makes it much easier to see how smooth the dip is getting and be able to stop before it gets to that unappealing paste stage.
Add the first nine ingredients to a medium sized mixing bowl.
Whip on medium speed until the mixture is smooth.
Add the shrimp and mix until the shrimp are all broken up and incorporated into the dip.
That’s it… it’s done and ready to eat.
Here I’ve served it with a sliced whole grain baguette.
You won’t need to worry about leftovers when you set this Sweet Chili Shrimp Dip on your party table.
And here, puff pastry cones have been filled with the Sweet Chili Shrimp Dip and garnished with a sprig of fresh dill.
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