Old Bay Hot Shrimp Dip

Hello and welcome, everyone! Today I have an appetizer dip recipe to share with you. Alex and I love dips. No party necessary. We will eat chips and dips for lunch. Or even for dinner. Seriously, you should see my fridge; half of the entire top shelf is devoted to Trader Joe’s dips. That said, homemade dips are usually so much better than store bought and totally customizable. This Old Bay Hot Shrimp Dip is so easy! I have slightly adapted this recipe from a version I saw in a recent Taste of Home magazine.

old bay hot shrimp dip ingredients

The original recipe called for Cajun seasoning, but I wanted to go with Old Bay. My other modifications were to add a dash of cayenne pepper and to use a half a leek instead of scallions.

The Prep

Old bay hot shrimp dip prep

This dip comes together super quick, so definitely have all your ingredients prepped before you start. Over medium-high heat, in a large saucepan or dutch oven, melt the 1/2 cup of butter and add the leek (or scallions, or onions) and the bell pepper. Cook and stir for about 3 minutes or until the pepper and onions have softened slightly. Then add the pimientos and garlic.

Add the shrimp and the seasoning, stir to combine and warm through.

Add the cream cheese and stir until melted and creamy. Stir in fresh chopped parsley and reserve some parsley to sprinkle on top once it’s plated.

Serve with crackers or sliced toasted baguette. Due to our dip obsession, I have tons of different crackers and I think these Red Chili crackers from Trader Joe’s go perfectly with this dip. Honestly, this Old Bay Hot Shrimp Dip would make a great sandwich too; just add a nice lettuce leaf to a hoagie roll and use a slotted spoon to mound on the shrimp. Or you can nix the gluten and go with lettuce cups.

plated old bay hot shrimp dip with crackers

That’s a Wrap!

Today’s recipe is so quick and easy, I do hope you give it a try for your holiday this year. If your plans only include a couple people, this recipe is easy to halve. Or if you’re like us and your bubble is a little bigger, give this a try and let me know how you like it! If you’re looking for another amazing seafood appetizer, try my Steamed Mussels and Clams. You can also follow me on Instagram, facebook and Pinterest to see more!

old bay hot shrimp dip closeup

Old Bay Hot Shrimp Dip

1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 4.50 out of 5)
Appetizer American
By Adapted from Jill Burwell, via Taste of Home Serves: Makes 4 Cups
Prep Time: 10 Minutes Cooking Time: 15 minutes Total Time: 25 Minutes

Hot Shrimp Dip with Old Bay seasoning is creamy, rich and comes together super quick!


  • 1/2 cup Butter, cubed
  • 1/2 Leek, quartered and thinly sliced (or 8 Scallions)
  • 1 small Green Pepper, diced
  • 1 lb. small Cooked Shrimp, peeled, deveined
  • 1 - 4 oz. jar Diced Pimientos, drained
  • 3 Garlic Cloves, smashed and minced
  • 2 tsp. Old Bay Seasoning
  • 1/4 tsp. Cayenne (optional)
  • 1 - 8 oz. block full fat Cream Cheese, cubed
  • Chopped Fresh Parsley
  • Crackers or Baguette Slices



In a large saucepan or dutch oven, melt butter with leek slices and bell pepper.


Cook and stir until slightly softened, about 3 minutes.


Add the pimentos and garlic, stir to combine.


Add the shrimp and Old Bay Seasoning. Cook and stir until warmed through.


Add the cream cheese cubes and stir to melt.


Stir in most of the parsley and sprinkle the rest of the parsley over the dip once it's plated.


Serve with crackers, baguette slices, or lettuce cups.

Bite of old bay hot shrimp dip

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  • Kathy
    December 17, 2020 at 8:06 am

    Looks ? yummy!

    • Kelly Djalali
      December 17, 2020 at 8:15 am

      Hi Kathy, Thanks so much for stopping by today! Have a great day, xo Kelly

  • Angela Grafe
    December 17, 2020 at 8:42 am

    Dear Kelly, today tried the eggnog cinnamon rolls( in Germany= Zimtschnecken). Thanks for this fantastic, easy peasy recipe! Love them.
    Usually “Adventszeit” I built up a “Zuckerhaeuschen” with my kids, but this year no kids around (actually they are 35+ and live abroad) – but we always had so much fun while creating it.
    Liebe Grüße aus Deutschland, Angela

    • Kelly Djalali
      December 17, 2020 at 8:48 am

      Hallo Angela, Vielen Dank für das Schreiben! I do love to hear from readers around the world! We like to build gingerbread houses for the Christmas Season, but it is a lot of work! I am so happy you enjoyed the Zimtschnecken! Pass auf dich auf und schöne Ferien, xo Kelly

  • Suzanne Smith
    December 17, 2020 at 9:33 am

    Oooh, I’m intrigued. This sounds good. I love Old Bay seasoning with seafood. The cream cheese sounds like it would be creamy and good. I’ll have to try this soon.

    • Kelly Djalali
      December 17, 2020 at 9:47 am

      Hi Suzanne, This recipe is a winner for sure. I mentioned serving it with lettuce cups and I think that is how I will serve it tonight, for a bit of a lighter touch. Thanks so much for stopping by and saying hello! xo Kelly

  • Terry
    December 17, 2020 at 10:27 am

    Yum, I might bring this to jess’ for Christmas ♥️Mom

    • Kelly Djalali
      December 17, 2020 at 10:30 am

      Hi Mom, That’s a great idea; I think Adam will like it with lettuce cups! xo Kelly

  • Lee
    December 17, 2020 at 4:30 pm

    This looks so good! If you had leftovers, how would you reheat this—or do you recommend doing that? And, assuming it’s ok to keep as leftovers, how long do you think it’s ok to use? I’d like to try it over the holidays but doubt we’d eat it all right away, and one of my favorite parts of the holidays is having appetizers & finger foods to eat at different times.

    • Kelly Djalali
      December 17, 2020 at 4:36 pm

      Hi Lee, oh boy do I love having finger foods around to munch on! I am planning to serve this, reheated tonight. My plan is to gently reheat it on the stove top just to warm it through, carefully over low heat, to not break it. I think you’d be fine to keep this in the fridge for a few days. I am no expert on that, but I am also the type of person to keep things in the fridge for longer than the recommended times…If something passes the smell test, I usually eat it! Hope that helps! Let me know if you make this and how you like it, xo Kelly

      • Lee
        December 18, 2020 at 9:51 pm

        Thanks for replying! These tips are very helpful & I hope to make this soon. Seems like such a great dish to have around right about now. Happy Holidays!

        • Kelly Djalali
          December 18, 2020 at 9:59 pm

          Hi Lee, So last night I reheated it over low, while stirring occasionally, for about 8 minutes, and it was perfect. Let me know how it goes for you! xo Kelly

  • Sylvia Espinoza
    December 17, 2020 at 6:00 pm

    This sounds so good! Hope to give it a try! Had a ladies’ potluck lunch today. This would’ve been fabulous. Want to share that I cover leftovers real well, letting out all the air, whether using a lid or plastic wrap. With wrap, I gently press it all the way down to where it touches the food to assure all air is gone. At times will add a second layer of wrap. With lids, I close the entire container, then “burp” the air out on one corner. Leftovers do last longer and retain their flavor! I squeeze air out of any and all soft containers (milk, juice, etc.) Hugs to you~

    • Kelly Djalali
      December 17, 2020 at 11:35 pm

      Same here, Sylvia. I am so committed to leftovers. And I have to say that the hot shrimp dip leftovers held up perfectly well. Re-heated them tonight and they were just as delicious. Perfect! So good to hear from you, Sylvia! Talk soon, xo Kelly