Ingredients:

  • 1 pound raw medium shrimp, peeled, deveined, and cooked
  • 8 ounces cream cheese, full-fat, softened
  • 1/2 cup mayonnaise, full-fat
  • 1/2 cup sour cream or plain Greek yogurt
  • 1/2 cup finely grated Parmesan cheese
  • 1 cup shredded Monterey Jack or sharp white cheddar cheese (reserve 1/4 cup for topping)
  • 2 cloves garlic, minced finely
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup finely chopped fresh chives (divided)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Preheat oven to 375°F (190°C). Grease an 8-inch or 9-inch shallow oven-safe baking dish lightly. If using raw shrimp, quickly cook until done, drain well, and chop coarsely.
  2. In a large bowl, use a spatula to thoroughly beat the softened cream cheese until smooth. Incorporate the mayonnaise and sour cream until the mixture is uniform.
  3. Mix in the Parmesan, the main portion of the shredded cheese (saving some for the top), minced garlic, lemon juice, Worcestershire sauce, Dijon mustard, smoked paprika, cayenne pepper, and half of the chives. Season well with salt and pepper.
  4. Gently fold in the chopped, cooked shrimp until evenly distributed throughout the creamy base. Taste and adjust seasoning as needed.
  5. Transfer the mixture to the prepared baking dish, spreading it evenly. Sprinkle the reserved shredded cheese and the remaining chives over the top.
  6. Bake for 20–25 minutes, or until the dip is bubbly around the edges and the cheese topping is golden brown and melted.
  7. Let the dip rest for 5 minutes before serving piping hot directly from the dish with sturdy crackers or crudités.