Save This creamy shrimp dill yogurt dip is a celebration of Mediterranean freshness and effortless preparation. With juicy shrimp, lots of fresh herbs, and the tangy coolness of Greek yogurt, it is the ultimate appetizer for gatherings or even just a lazy weekend lunch. Each bite bursts with zesty lemon and aromatic dill, making it a crowd-pleaser that comes together in minutes.
I first made this shrimp dill yogurt dip for a last-minute summer picnic. It disappeared so fast that I barely managed to save a spoonful for myself. Now it is my go-to for every family get-together: my mom always requests it Thanksgiving morning.
Ingredients
- Shrimp: Choose cooked shrimp that are firm, sweet, and not rubbery. Fresh or frozen both work. Chopped for perfect distribution in every bite
- Greek yogurt: Use full-fat Greek yogurt for the creamiest texture and best tang. Look for brands with minimal ingredients and no added fillers
- Sour cream: Adds a richer, smoother base and balances Greek yogurt’s tang. Opt for full-fat for mouthfeel
- Fresh dill: Essential for its springy, herby brightness. Use big bunches and chop just before adding for max flavor
- Fresh chives: Brings mild onion notes without harshness. Snip with kitchen shears for fluffiness
- Garlic: A small amount adds mellow depth without overpowering: I love a fine mince for even flavor
- Lemon zest and juice: Zest for aromatic oils and juice for clean tartness. Choose unwaxed lemons that feel heavy for their size
- Sea salt and black pepper: For seasoning and balance. Taste as you go for everything to shine just right
- Cayenne pepper: Optional but brings gentle heat. Start with just a pinch because you can always add more
Instructions
- Mix the Base:
- Combine Greek yogurt, sour cream, dill, chives, garlic, lemon zest, and lemon juice in a medium mixing bowl. Stir slowly and thoroughly until you see no streaks and the herbs are evenly dispersed. This careful mixing is what will give a luscious, even dip.
- Fold in Shrimp:
- Add your chopped shrimp to the creamy herb base. Use a spoon or spatula to fold gently so the shrimp do not break down or turn mushy. You want every scoop to catch some seafood.
- Season:
- Sprinkle in sea salt, black pepper, and cayenne if you like a little zip. Give it another gentle stir and pause to taste. Adjust until it is perfectly bright, creamy, and balanced: the flavors round out as they marry.
- Chill the Dip:
- Cover the dip tightly and place it in the fridge. Let it rest for at least half an hour. This is a must for melding flavors. You will smell the difference when you pop the lid.
- Serve:
- Set out the chilled dip in a pretty bowl and garnish with a few dill fronds or shrimp if you like. Surround it with sliced vegetables, crackers, or crisp baguette slices and let everyone dive in.
Save My absolute favorite thing is the way fresh dill fills the kitchen with its herbal aroma: I always steal the first taste right from the mixing bowl. It reminds me of summer picnics with my family where everyone would sneak a scoop before the platter even hit the table.
Storage Tips
Store any leftover dip in an airtight container in the fridge. For best flavor and texture, eat within twenty-four hours. The herbs stay bright and the shrimp keep their firm bite. If you like, give the dip a quick stir before serving again to refresh the creamy texture.
Ingredient Substitutions
No Greek yogurt Use Icelandic skyr or a few dollops of crème fraîche for equally creamy tang. Out of shrimp Gently flaked cooked white fish or crab are great variations. Do not have fresh dill Fresh parsley or a little tarragon will switch up the flavor without losing the freshness.
Serving Suggestions
This dip loves crisp veggies like cucumber or bell pepper, but it is also perfect alongside toasted pita chips or gluten-free crackers. Try serving in halved avocados for an extra party-worthy presentation. For a little elegance, garnish with a sprinkle of smoked paprika.
Cultural Inspiration
This dish borrows classic Mediterranean ingredients like yogurt and fresh herbs, paired with seafood for a coastal feel. Greek mezze tables often feature yogurt-based dips thanks to their cooling effect and ability to tie together savory appetizers.
Seasonal Adaptations
In spring, add a mix of soft herbs like parsley and chervil. In summer, only use the softest, most fragrant dill and snip in a little fresh mint. In winter, boost richness with extra sour cream and a dusting of smoked paprika.
Success Stories
Friends always ask for the recipe and one neighbor said it finally made her enjoy shrimp. My youngest niece renamed it happy dip because it is the only snack she never argues about at parties. If you bring this to a potluck, prepare for zero leftovers.
Freezer Meal Conversion
This dip is best made fresh and does not freeze well because the yogurt and sour cream will split when thawed. But you can prep all the herbs and cooked shrimp in advance, stash them in the freezer, and simply mix into the dairy base on serving day for convenience.
Save Serve this dip chilled and adorned with fresh herbs for a crowd-pleasing touch. The flavors grow brighter the longer you let it rest.
Recipe FAQs
- → Can I use frozen shrimp?
Yes, thaw and drain frozen shrimp well before chopping. Ensure they are fully cooked for best texture and flavor.
- → What can I serve with this dip?
Sliced vegetables, crackers, or toasted baguette pair perfectly, adding crunch that complements the creamy dip.
- → Is it possible to substitute Greek yogurt?
You may use skyr or crème fraîche for a similar tang and texture; each will slightly alter the overall taste.
- → How long does the dip stay fresh?
Best enjoyed within 24 hours when refrigerated. This keeps flavors bright and texture creamy.
- → What herbs besides dill work well?
Fresh chives and parsley add different flavor notes. Mint or tarragon can also provide interesting variations.
- → Can I make this dairy-free?
Try substituting oat or coconut-based yogurt and dairy-free sour cream for a plant-based version.