Ingredients

• 8 oz cream cheese, softened (full-fat or Neufchâtel for lighter option)
• ½ cup plain Greek yogurt or full-fat coconut yogurt (adds tang + protein)
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 2 garlic cloves, finely minced or grated
• 1 cup cooked shrimp, finely chopped (wild-caught preferred; pat dry!)
• 2 tbsp fresh chives or green onions, minced
• 1 tbsp fresh dill or parsley, chopped
• ¼ tsp smoked paprika
• Pinch of cayenne (optional—just a whisper of heat)
• Salt & black pepper to taste
• Optional: 2 tbsp grated Parmesan or nutritional yeast for umami boost

Instructions

In a bowl, beat cream cheese until smooth. Mix in yogurt, lemon juice, zest, garlic, smoked paprika, cayenne, salt, and pepper.
Fold in chopped shrimp, chives, and dill until evenly distributed.
Cover and refrigerate at least 1 hour (2+ hours ideal)—lets flavors meld and dip firm up.
Stir before serving. Garnish with extra herbs, a drizzle of olive oil, and a sprinkle of paprika.
Serve chilled with veggie sticks, homemade crackers, or cucumber rounds.