Ingredients:

  • 8 oz block full fat cream cheese, softened
  • 1/2 cup good quality, full fat mayonnaise
  • 1/4 cup full fat sour cream
  • 2 Tbsp fresh lemon juice
  • 1 tsp Worcestershire sauce
  • 1/2 tsp hot sauce (e.g., Tabasco)
  • 1/2 tsp smoked paprika
  • Fine sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1 lb cooked, peeled small shrimp (prawns)
  • 2 Tbsp fresh dill, finely chopped
  • 1 Tbsp fresh chives, finely snipped

Instructions:

  1. Prepare the Shrimp (Prawns): If starting with raw shrimp, boil gently until pink (about 3-4 minutes). Drain immediately and cool completely. Pat the cooked shrimp very dry using kitchen roll. Roughly chop about 3/4 of the shrimp into small, bite-sized pieces. Leave the remaining 1/4 whole for garnishing.
  2. Create the Creamy Base: In a large mixing bowl, combine the softened Cream Cheese, Mayonnaise, and Sour Cream. Beat with a spoon or electric mixer until the mixture is completely smooth, lump-free, and well-aerated.
  3. Mix the Flavouring: Add the Lemon Juice, Worcestershire Sauce, Hot Sauce, and Smoked Paprika to the creamy base. Mix thoroughly until the color is uniform and all seasonings are fully incorporated.
  4. Fold and Finish: Gently fold in the chopped shrimp, the fresh dill, and the chives using a rubber spatula. Avoid over-mixing. Taste the dip and adjust seasoning (salt, pepper, or a dash more lemon/hot sauce) as required.
  5. Chill and Set (Crucial Step): Transfer the dip mixture to an airtight container or a serving dish. Cover and refrigerate for a minimum of 2 hours. This chilling time is essential for the flavors to marry and the dip to firm up.
  6. Presentation: Before serving, remove the dip from the fridge 10 minutes prior to take the chill off slightly. Garnish the top generously with the reserved whole shrimp and a sprinkling of fresh snipped chives and a light dusting of paprika. Serve immediately with crackers or crudités.