Aunt Joan's Shrimp Dip

My Aunt Joan was my mom’s oldest sister, and she had a way of making everyone feel welcome the moment they stepped into her home in Vicksburg, Mississippi. We lost her in April of 2025, and I still miss her warmth, her laugh, and the way she always had something delicious waiting on the counter.I remember eating this dish in her kitchen and loving every bite. I had completely forgotten about the recipe until I stumbled across it in my big blue family cookbook—one of those little surprises that feels like a hug from the past.I’m so grateful to have found it again, and I hope you enjoy it as much as we always did.

Aunt Joan's Shrimp Dip

4 Servings | 15 minutes | 300 calories per serving

Ingredients

2 cups of cooked shrimp (salad size)
1 - 8oz package of cream cheese, softened
Juice of one lemon
1 cup green onions, finely chopped
1 Tbsp. of Mayonnaise (plus more for spreadability)
1 tsp Hot Sauce
1 tsp Worcestershire Sauce

Directions

Start with the shrimp. You can use either fresh or frozen raw shrimp you have boiled, cooled, and chopped. You can also use frozen cooked or canned cooked. The salad shrimp size is ideal to easily chop and integrate with the other ingredients.
Soften your cream cheese and chop the green onions finely.
Combine all ingredients in a mixing bowl or a mixer and combine together. You may need to adjust the mayonnaise to improve the spread ability. You can adjust the hot sauce if you like a spicier dip!
Serve immediately or chill in the refrigerator to further meld the flavors. Serve with chips, crackers or some toasted baguettes. My favorite is Frito's scoops!

Notes

I served with a little Cajun seasoning sprinkled on the top.
Keeps in the refrigerator for two days.