18 Delicious Seafood Dip Recipes to Savour

Hosting a gathering or just craving something special? These 18 seafood dip recipes are your ticket to deliciousness! From creamy crab to zesty shrimp creations, we’ve gathered crowd-pleasing appetizers perfect for parties, game days, or cozy nights in. Get ready to dive into flavor-packed dips that’ll have everyone asking for the recipe—let’s explore these irresistible options!

Creamy Crab and Artichoke Dip

Unexpectedly, this creamy crab and artichoke dip has become my go-to party pleaser—it’s the kind of dish that disappears within minutes, leaving everyone asking for the recipe. You’ll love how the sweet crab meat mingles with tangy artichokes in that luxuriously creamy base. Honestly, it’s so simple to whip up, you might just make it your new signature appetizer.

Ingredients

• 8 ounces jumbo lump crab meat, carefully picked over for shells
• 14 ounces artichoke hearts packed in brine, drained and coarsely chopped
• 8 ounces full-fat cream cheese, softened to room temperature
• 1 cup crème fraîche
• ½ cup freshly grated Parmigiano-Reggiano cheese
• ¼ cup mayonnaise made with avocado oil
• 2 tablespoons clarified butter
• 2 cloves garlic, microplaned into a paste
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon Worcestershire sauce
• ½ teaspoon smoked paprika
• ¼ teaspoon cayenne pepper
• 2 tablespoons finely sliced chives
• Kosher salt and freshly cracked black pepper, to season

Instructions

1. Preheat your oven to 375°F and position a rack in the center of the oven.
2. Lightly brush the interior of a 1.5-quart baking dish with clarified butter to prevent sticking.
3. Combine softened cream cheese, crème fraîche, and avocado oil mayonnaise in a large mixing bowl, whisking vigorously until completely smooth and free of lumps.
4. Fold in microplaned garlic paste, freshly squeezed lemon juice, Worcestershire sauce, smoked paprika, and cayenne pepper until fully incorporated.
5. Gently mix in the jumbo lump crab meat, coarsely chopped artichoke hearts, and finely sliced chives, being careful to maintain the crab’s delicate texture.
6. Season the mixture with kosher salt and freshly cracked black pepper, then transfer it to the prepared baking dish, spreading it into an even layer.
7. Sprinkle the freshly grated Parmigiano-Reggiano cheese evenly over the top of the dip.
8. Bake for 20–25 minutes, or until the dip is bubbling vigorously around the edges and the cheese topping develops a light golden-brown crust.
9. Remove the dip from the oven and let it rest for 5 minutes to allow the flavors to meld and the consistency to thicken slightly.

Zesty and luxurious, this dip boasts a velvety texture with delightful chunks of sweet crab and briny artichoke in every bite. The subtle heat from cayenne and smokiness from paprika elevate it beyond your standard party fare. Try serving it in individual ramekins with crispy crostini or spoon it over grilled asparagus for an elegant twist.

Spicy Shrimp and Jalapeno Dip

Get ready to wow your guests with this crowd-pleasing dip that brings the heat in the best way possible. You’ll love how the spicy shrimp and fresh jalapeños create a creamy, addictive combination that disappears fast at any gathering. It’s the perfect balance of savory seafood and zesty pepper kick that keeps everyone coming back for more.

Ingredients

• 1 pound wild-caught shrimp, peeled and deveined
• 3 fresh jalapeño peppers, finely minced
• 8 ounces cream cheese, softened to room temperature
• 1 cup sour cream
• 1/2 cup mayonnaise
• 1 cup shredded Monterey Jack cheese
• 1/2 cup shredded sharp cheddar cheese
• 2 cloves garlic, microplaned
• 1 tablespoon clarified butter
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1/4 cup finely chopped fresh cilantro
• 2 tablespoons freshly squeezed lime juice
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly cracked black pepper

Instructions

1. Pat the wild-caught shrimp completely dry with paper towels to ensure proper searing.
2. Heat clarified butter in a skillet over medium-high heat until it shimmers, about 2 minutes.
3. Sear the shrimp for 90 seconds per side until they turn opaque and develop golden edges.
4. Transfer the cooked shrimp to a cutting board and chop into 1/4-inch pieces.
5. In a large mixing bowl, combine softened cream cheese, sour cream, and mayonnaise using a rubber spatula until perfectly smooth.
6. Fold in shredded Monterey Jack cheese, sharp cheddar cheese, and microplaned garlic until evenly distributed.
7. Gently incorporate the chopped shrimp, minced jalapeño peppers, smoked paprika, cayenne pepper, kosher salt, and black pepper.
8. Add freshly squeezed lime juice and finely chopped fresh cilantro, mixing just until combined to preserve the cilantro’s bright flavor.
9. Transfer the mixture to an oven-safe baking dish and spread into an even layer using an offset spatula.
10. Bake at 375°F for 20-25 minutes until the edges bubble vigorously and the surface develops golden-brown spots.
11. Let the dip rest for 5 minutes before serving to allow the flavors to meld and the temperature to become manageable.

So creamy and rich with just the right amount of heat that builds gradually with each bite. The tender shrimp pieces provide wonderful texture against the smooth, cheesy base, while the fresh jalapeños add both spice and bright, vegetal notes. Serve it warm with sturdy tortilla chips that can handle scooping, or spread it on crostini for an elegant appetizer presentation that balances the dip’s bold flavors.

Lobster and Cheese Fondue

Brace yourself for the most decadent, shareable appetizer you’ll make this season. You’re about to dive into a rich, creamy fondue that transforms simple lobster into pure luxury. It’s the perfect centerpiece for your next gathering, guaranteed to impress.

Ingredients

• 1 pound fresh lobster meat, cooked and chopped
• 2 cups Gruyère cheese, freshly grated
• 1 cup Emmental cheese, freshly grated
• 1 cup dry white wine
• 2 tablespoons clarified butter
• 2 tablespoons all-purpose flour
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon white pepper
• 1 French baguette, sliced into 1-inch pieces
• 1 pound assorted vegetables (broccoli florets, baby carrots, radishes)

Instructions

1. Prepare your fondue pot by rubbing the interior with a halved garlic clove to impart subtle flavor.
2. Heat clarified butter in the fondue pot over medium heat until shimmering, about 2 minutes.
3. Whisk in all-purpose flour and cook for exactly 1 minute to create a pale roux.
4. Gradually pour in dry white wine while continuously whisking to prevent lumps.
5. Bring the wine mixture to a gentle simmer, maintaining 180°F for 3 minutes to cook off alcohol.
6. Reduce heat to low and begin adding Gruyère cheese in small handfuls, stirring in a figure-eight pattern until fully melted before adding more.
7. Repeat the same process with Emmental cheese, ensuring each addition melts completely.
8. Stir in Dijon mustard, fresh lemon juice, freshly grated nutmeg, and white pepper until fully incorporated.
9. Gently fold in the cooked, chopped lobster meat, being careful not to break it apart.
10. Maintain the fondue at 140-150°F throughout serving to prevent separation.
11. Arrange sliced French baguette and assorted vegetables on a serving platter alongside the fondue pot.

Rich, velvety cheese clings to each piece of lobster, creating pockets of briny sweetness against the nutty Gruyère backdrop. The subtle tang from white wine cuts through the richness, while the crisp vegetables provide refreshing contrast. For an elegant twist, serve with endive spears or blistered cherry tomatoes for dipping—their bitterness and acidity create beautiful balance against the luxurious fondue.

Classic Clam Chowder Dip

Now, picture this: you’re cozied up on a crisp fall evening, craving something warm and comforting. This classic clam chowder dip brings all the creamy, briny goodness of the beloved soup into a shareable appetizer that’s perfect for game day or casual gatherings. You’ll love how it transforms simple ingredients into pure comfort food magic.

Ingredients

– 8 ounces high-quality bacon, diced
– 1 medium yellow onion, finely minced
– 2 cloves garlic, microplaned
– 2 tablespoons clarified butter
– 2 tablespoons all-purpose flour
– 1 cup heavy cream, at room temperature
– 8 ounces cream cheese, softened to room temperature
– 1/2 cup sour cream
– 2 (6.5-ounce) cans minced clams, drained (reserve 1/4 cup clam juice)
– 1 teaspoon Worcestershire sauce
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon white pepper, freshly ground
– 1/4 cup fresh chives, finely chopped
– 1/4 cup sharp cheddar cheese, freshly grated

Instructions

1. Preheat your oven to 375°F and position the rack in the center position.
2. Render the diced bacon in a large skillet over medium heat until crisp and golden brown, about 8-10 minutes.
3. Transfer the bacon to a paper towel-lined plate using a slotted spoon, reserving 2 tablespoons of bacon fat in the skillet.
4. Sauté the minced onion in the reserved bacon fat over medium heat until translucent and fragrant, approximately 5-7 minutes.
5. Add the microplaned garlic and cook for exactly 60 seconds until aromatic but not browned.
6. Incorporate the clarified butter and sprinkle the flour over the onion mixture, whisking continuously to form a smooth roux.
7. Cook the roux for precisely 2 minutes while whisking constantly to eliminate the raw flour taste.
8. Gradually stream in the heavy cream while whisking vigorously to prevent lumps from forming.
9. Add the reserved 1/4 cup clam juice and Worcestershire sauce, continuing to whisk until the mixture thickens slightly.
10. Reduce the heat to low and add the softened cream cheese in small pieces, stirring until completely melted and smooth.
11. Fold in the sour cream, smoked paprika, and freshly ground white pepper until fully incorporated.
12. Gently stir in the drained minced clams and three-quarters of the cooked bacon.
13. Transfer the mixture to an oven-safe baking dish and top with the grated sharp cheddar cheese.
14. Bake at 375°F for 18-20 minutes until the cheese is bubbly and the edges are lightly golden.
15. Remove from the oven and let rest for 5 minutes to allow the dip to set properly.
16. Garnish with the remaining bacon and fresh chives before serving.

Keep in mind that this dip achieves the perfect balance between creamy richness and briny depth. The texture remains luxuriously smooth while the clams provide pleasant bursts of oceanic flavor throughout. Consider serving it in a hollowed-out sourdough boule for an impressive presentation that lets guests tear off bread for dipping.

Garlic and Herb Mussel Dip

Gathering friends for game day or just craving something special? This garlic and herb mussel dip brings coastal elegance to your table with minimal effort. You’ll love how the briny mussels mingle with fresh herbs and creamy base for a dip that feels both luxurious and completely approachable.

Ingredients

• 1 pound fresh mussels, debearded and scrubbed
• 2 tablespoons clarified butter
• 4 cloves garlic, microplaned
• 1/2 cup dry white wine
• 8 ounces cream cheese, room temperature
• 1/2 cup crème fraîche
• 1/4 cup finely chopped fresh parsley
• 2 tablespoons minced fresh chives
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon freshly ground white pepper
• 1/4 teaspoon fine sea salt
• Crostini or artisan crackers for serving

Instructions

1. Place cleaned mussels in a large saucepan over medium-high heat.
2. Add white wine and cover tightly, steaming until mussels open completely, approximately 5-7 minutes.
3. Discard any mussels that remain closed after 8 minutes of cooking for food safety.
4. Strain mussel cooking liquid through a fine-mesh sieve, reserving 1/4 cup of the strained broth.
5. Remove mussels from their shells, discarding shells and setting meat aside.
6. Heat clarified butter in a medium skillet over medium-low heat until shimmering.
7. Add microplaned garlic and sauté until fragrant but not browned, about 1 minute.
8. Combine room-temperature cream cheese and crème fraîche in a food processor, blending until completely smooth.
9. Add reserved mussel broth, sautéed garlic, lemon juice, white pepper, and sea salt to the processor.
10. Pulse until all ingredients are fully incorporated and the mixture appears homogeneous.
11. Transfer the blended base to a mixing bowl and gently fold in the chopped parsley, minced chives, and reserved mussel meat.
12. Chill the completed dip for at least 30 minutes to allow flavors to meld properly.

Every spoonful delivers a perfect balance of creamy texture and briny depth that will have your guests asking for the recipe. The microplaned garlic distributes evenly throughout the dip, ensuring no overwhelming bites while the fresh herbs provide bright counterpoints to the rich base. Try serving it in hollowed-out sourdough bread bowls for an impressive presentation that doubles as edible servingware.

Smoked Salmon Spread with Capers

Zesty and sophisticated, this smoked salmon spread with capers transforms simple ingredients into an elegant appetizer. You’ll love how the smoky fish pairs with briny capers and creamy dairy for a spread that feels fancy but comes together in minutes. It’s perfect for entertaining or elevating your everyday snack game.

Ingredients

– 8 ounces cold-smoked salmon, finely chopped
– 8 ounces full-fat cream cheese, softened to room temperature
– ½ cup crème fraîche
– 2 tablespoons brined capers, drained and roughly chopped
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon finely grated lemon zest
– ¼ cup finely minced red onion
– 2 tablespoons fresh dill fronds, finely chopped
– ¼ teaspoon freshly ground black pepper

Instructions

1. Place the softened cream cheese in a medium mixing bowl and beat with a hand mixer on medium speed for 1 minute until smooth and creamy.
2. Add the crème fraîche to the cream cheese and continue mixing on low speed for 30 seconds until fully incorporated and no streaks remain.
3. Fold in the finely chopped smoked salmon using a rubber spatula, making sure to distribute it evenly throughout the cream cheese mixture.
4. Incorporate the chopped capers, minced red onion, and fresh dill, gently folding to maintain some texture in the spread.
5. Add the freshly squeezed lemon juice, grated lemon zest, and black pepper, folding just until combined to prevent overmixing.
6. Transfer the spread to an airtight container and refrigerate for at least 2 hours to allow the flavors to meld and the texture to firm up.
7. Remove from refrigerator 15 minutes before serving to allow the spread to soften slightly for optimal spreadability.

Outstandingly creamy with pops of briny capers, this spread boasts a perfect balance of smoky, tangy, and fresh flavors. Serve it elegantly on toasted baguette slices or use it as a sophisticated filling for cucumber rounds. The subtle heat from the black pepper and bright citrus notes make it particularly delightful when paired with crisp white wine or champagne.

Tangy Tuna and Lime Dip

Unbelievably simple yet packed with flavor, this tangy tuna and lime dip comes together in minutes. You’ll love how the bright citrus notes cut through the rich tuna, creating the perfect balance. It’s the kind of effortless appetizer that always disappears first at gatherings.

Ingredients

– 2 (5-ounce) cans oil-packed albacore tuna, thoroughly drained
– ½ cup crème fraîche
– ¼ cup freshly squeezed lime juice
– 2 tablespoons extra-virgin olive oil
– 1 small shallot, finely minced
– 2 tablespoons fresh cilantro leaves, chopped
– 1 teaspoon freshly cracked black pepper
– ½ teaspoon fine sea salt
– ¼ teaspoon smoked paprika

Instructions

1. Place the thoroughly drained oil-packed albacore tuna in a medium mixing bowl.
2. Add the crème fraîche to the bowl with the tuna.
3. Pour in the freshly squeezed lime juice.
4. Drizzle the extra-virgin olive oil over the mixture.
5. Incorporate the finely minced shallot.
6. Add the chopped fresh cilantro leaves.
7. Season with freshly cracked black pepper, fine sea salt, and smoked paprika.
8. Gently fold all ingredients together until just combined, being careful not to overmix and break down the tuna texture too much.
9. Transfer the dip to a serving bowl and refrigerate for exactly 30 minutes to allow flavors to meld.
10. Serve chilled with your preferred dippers.
Keep in mind that the dip’s texture should remain slightly chunky for optimal mouthfeel. The smoked paprika adds a subtle smoky depth that complements the bright lime beautifully. Try serving it in hollowed-out lime halves for a stunning presentation that echoes the dominant flavor profile.

Scallop and Spinach Artichoke Dip

Oh my goodness, you have to try this elevated take on a party classic. Imagine sweet, delicate scallops mingling with that creamy, cheesy spinach artichoke goodness you already love. It’s the ultimate crowd-pleaser that feels a little fancy but is totally approachable.

Ingredients

• 1 lb dry-packed sea scallops, side muscle removed
• 2 tbsp clarified butter
• 1 large shallot, finely minced
• 3 cloves garlic, finely minced
• 10 oz frozen chopped spinach, thawed and thoroughly squeezed dry
• 14 oz canned artichoke hearts, drained and roughly chopped
• 8 oz full-fat cream cheese, softened to room temperature
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 cup freshly grated Parmesan cheese
• 1 cup shredded low-moisture mozzarella cheese
• 1/4 tsp freshly grated nutmeg
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• Kosher salt and freshly ground black pepper
• 1 tbsp fresh lemon juice
• 2 tbsp chopped fresh chives

Instructions

1. Preheat your oven to 375°F.
2. Pat the dry-packed sea scallops completely dry using paper towels.
3. Season the scallops lightly on both sides with kosher salt and freshly ground black pepper.
4. Heat the clarified butter in a large oven-safe skillet over medium-high heat until it shimmers.
5. Sear the scallops for 90 seconds per side until a golden-brown crust forms, then transfer them to a plate. Tip: Avoid overcrowding the pan to ensure proper searing and browning.
6. Reduce the heat to medium and add the finely minced shallot to the same skillet.
7. Sauté the shallot for 3 minutes until translucent and fragrant.
8. Add the finely minced garlic and cook for 1 additional minute until fragrant.
9. Add the thoroughly squeezed dry spinach and roughly chopped artichoke hearts to the skillet.
10. Cook the vegetable mixture for 4 minutes, stirring frequently, to evaporate any remaining moisture.
11. In a separate large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise until smooth.
12. Stir in the freshly grated Parmesan cheese, shredded low-moisture mozzarella cheese, freshly grated nutmeg, smoked paprika, and cayenne pepper until fully incorporated.
13. Fold the cooked vegetable mixture from the skillet into the cheese mixture until evenly distributed.
14. Chop the seared scallops into bite-sized pieces and gently fold them into the dip base.
15. Transfer the entire mixture back into the oven-safe skillet, spreading it into an even layer.
16. Bake the dip at 375°F for 22-25 minutes, until the edges are bubbly and the top is golden brown. Tip: For extra browning, broil for the final 2-3 minutes, watching carefully to prevent burning.
17. Remove the skillet from the oven and let the dip rest for 5 minutes to set slightly.
18. Drizzle the fresh lemon juice over the top and garnish with the chopped fresh chives. Tip: Letting the dip rest briefly before serving allows the flavors to meld and makes it easier to scoop.

Look at that beautiful golden top giving way to a luxuriously creamy interior. The sweet, briny scallops provide little bursts of flavor against the rich, tangy cheese base. Serve it straight from the skillet with sturdy crostini or use it as an incredible filling for stuffed mushrooms.

Lemon Basil Pesto Seafood Dip

Gosh, you know those times when you want something impressive but don’t want to spend hours in the kitchen? This creamy, zesty dip comes together in minutes but tastes like you’ve been prepping all day. Perfect for game day gatherings or summer parties when you want something fresh and vibrant.

Ingredients

• 8 ounces wild-caught shrimp, peeled and deveined
• 6 ounces fresh bay scallops
• 1 cup crème fraîche
• ½ cup freshly grated Parmigiano-Reggiano
• ¼ cup extra virgin olive oil
• 3 tablespoons fresh lemon juice
• 2 cloves garlic, microplaned
• ½ cup fresh basil leaves, chiffonade-cut
• 2 tablespoons pine nuts, lightly toasted
• 1 teaspoon fine sea salt
• ½ teaspoon freshly cracked black pepper
• ¼ teaspoon red pepper flakes

Instructions

1. Pat the wild-caught shrimp and fresh bay scallops completely dry with paper towels to ensure proper searing.
2. Heat the extra virgin olive oil in a skillet over medium-high heat until it shimmers, about 2 minutes.
3. Sear the shrimp for exactly 90 seconds per side until they turn opaque with golden edges.
4. Transfer the shrimp to a cutting board and immediately sear the scallops for 60 seconds per side until they develop a light crust.
5. Allow all seafood to cool to room temperature, about 10 minutes, to prevent the crème fraîche from breaking.
6. Chop the cooled seafood into ¼-inch pieces for optimal texture distribution throughout the dip.
7. In a medium bowl, whisk together the crème fraîche and freshly grated Parmigiano-Reggiano until fully incorporated.
8. Stir in the microplaned garlic, fresh lemon juice, fine sea salt, freshly cracked black pepper, and red pepper flakes.
9. Gently fold in the chopped seafood, chiffonade-cut basil, and lightly toasted pine nuts until just combined.
10. Chill the dip for at least 30 minutes in the refrigerator to allow the flavors to meld properly.

Let this dip sit for about 15 minutes at room temperature before serving to let the flavors bloom fully. The texture is wonderfully creamy with pleasant bites of tender seafood and the bright crunch of pine nuts. Serve it with crostini for elegant entertaining or use it as a sophisticated sandwich spread for your next lunch gathering.

Fiery Cajun Crawfish Cheese Dip

Oh my goodness, you need this dip in your life. Picture this: creamy, cheesy goodness with a serious kick of Cajun heat and tender crawfish throughout. It’s the ultimate crowd-pleaser that’ll have everyone asking for the recipe.

Ingredients

– 1 pound fresh crawfish tails, patted dry
– 8 ounces cream cheese, room temperature
– 1 cup sharp white cheddar, freshly grated
– 1/2 cup Monterey Jack cheese, freshly grated
– 1/2 cup sour cream
– 1/4 cup mayonnaise
– 1/4 cup unsalted butter
– 1/2 cup yellow onion, finely diced
– 1/4 cup celery, finely diced
– 1/4 cup green bell pepper, finely diced
– 2 garlic cloves, minced
– 2 tablespoons Cajun seasoning blend
– 1 teaspoon smoked paprika
– 1/2 teaspoon cayenne pepper
– 1/4 cup green onions, thinly sliced
– 1 tablespoon fresh parsley, chopped
– 1 teaspoon Worcestershire sauce
– 1/2 teaspoon hot sauce
– Salt to taste

Instructions

1. Preheat your oven to 375°F.
2. Melt the unsalted butter in a large skillet over medium heat.
3. Sauté the finely diced yellow onion, celery, and green bell pepper until translucent, about 5-7 minutes.
4. Add the minced garlic and cook for 1 minute until fragrant.
5. Stir in the Cajun seasoning blend, smoked paprika, and cayenne pepper, toasting the spices for 30 seconds.
6. Add the patted dry crawfish tails and cook for 3-4 minutes until heated through.
7. Transfer the crawfish mixture to a large mixing bowl.
8. Combine the room temperature cream cheese, sour cream, and mayonnaise in the bowl.
9. Fold in the freshly grated sharp white cheddar and Monterey Jack cheeses.
10. Mix in the Worcestershire sauce, hot sauce, and salt to taste.
11. Gently stir in the thinly sliced green onions and chopped fresh parsley.
12. Transfer the dip to an oven-safe baking dish.
13. Bake at 375°F for 20-25 minutes until bubbly and golden brown on top.
14. Let the dip rest for 5 minutes before serving.

That first scoop reveals a creamy, molten texture with the crawfish adding delightful bites throughout. The Cajun spices build slowly while the triple-cheese blend creates incredible richness. Serve it with sturdy tortilla chips or spoon it over grilled chicken for an instant flavor upgrade.

Avocado and Grilled Octopus Dip

Mmm, imagine scooping up the most luxurious dip you’ve ever tasted—creamy avocado meets smoky grilled octopus in a bowl that’s pure party magic. You’ll want to make this for your next gathering because it disappears faster than you can say “more chips, please.” It’s that perfect blend of sophisticated flavors that somehow feels completely approachable.

Ingredients

– 1 lb cleaned octopus tentacles, patted dry
– 2 ripe Hass avocados, halved and pitted
– ¼ cup extra virgin olive oil, divided
– 2 tbsp freshly squeezed lime juice
– 1 small shallot, finely minced
– 1 garlic clove, microplaned
– 2 tbsp chopped fresh cilantro
– 1 tsp smoked paprika
– ½ tsp fine sea salt
– ¼ tsp freshly cracked black pepper
– Tortilla chips for serving

Instructions

1. Preheat your grill to high heat (450-500°F) and brush the grates with 1 tablespoon of olive oil.
2. Rub the octopus tentacles with 1 tablespoon of olive oil and season evenly with smoked paprika, sea salt, and black pepper.
3. Grill the octopus for 3-4 minutes per side until you achieve distinct char marks and the flesh firms up slightly.
4. Transfer the grilled octopus to a cutting board and let it rest for 5 minutes to allow the juices to redistribute.
5. Chop the octopus into ¼-inch pieces, being careful to maintain some textural variation.
6. Scoop the avocado flesh into a medium mixing bowl and immediately add the lime juice to prevent oxidation.
7. Mash the avocado with a fork until mostly smooth but with some small chunks remaining for texture.
8. Fold in the minced shallot, microplaned garlic, and chopped cilantro until evenly distributed.
9. Gently incorporate the chopped grilled octopus into the avocado mixture, being careful not to overmix.
10. Drizzle the remaining 2 tablespoons of olive oil over the dip and give it one final gentle fold.
11. Serve immediately with sturdy tortilla chips that can handle the substantial texture.

Now you’ve got this incredible dip where the creamy avocado base lets the smoky octopus really shine through. The slight chew from the grilled seafood against the smooth avocado creates this addictive texture contrast that keeps people coming back for more. Try serving it alongside crisp radish slices or endive spears for a refreshing alternative to chips—it’s equally fantastic either way.

Miso Ginger Seafood Dip with Sesame

Kick off your next gathering with this umami-packed dip that’s surprisingly simple to whip up. You’ll love how the savory miso and zesty ginger play off the sweet seafood, all brought together with toasty sesame notes. It’s the kind of crowd-pleaser that disappears fast, so maybe consider doubling the batch.

Ingredients

• 8 ounces wild-caught shrimp, peeled and deveined
• 6 ounces fresh lump crab meat, carefully picked for shells
• 1/4 cup white miso paste
• 2 tablespoons freshly grated ginger root
• 3 tablespoons toasted sesame oil
• 1/4 cup full-fat Greek yogurt
• 2 tablespoons rice vinegar
• 1 teaspoon freshly squeezed lime juice
• 2 tablespoons toasted sesame seeds
• 2 scallions, thinly sliced on the bias
• 1/4 teaspoon fine sea salt

Instructions

1. Bring a medium saucepan of salted water to a rolling boil over high heat.
2. Add the peeled shrimp and cook for exactly 2 minutes until they turn opaque and pink.
3. Immediately transfer the shrimp to an ice water bath using a slotted spoon to stop the cooking process.
4. Pat the shrimp completely dry with paper towels, then chop them into 1/4-inch pieces.
5. In a medium mixing bowl, combine the white miso paste and freshly grated ginger, whisking until smooth.
6. Slowly drizzle in the toasted sesame oil while continuously whisking to create an emulsion.
7. Add the full-fat Greek yogurt and rice vinegar, whisking until the mixture is fully incorporated and creamy.
8. Gently fold in the chopped shrimp and lump crab meat using a rubber spatula to maintain texture.
9. Stir in the freshly squeezed lime juice and fine sea salt until just combined.
10. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.
11. Transfer the chilled dip to a serving bowl and garnish with toasted sesame seeds and thinly sliced scallions.

Definitely notice how the creamy base contrasts with the tender seafood chunks when you dip into this. The miso provides that deep savory backbone while the ginger adds a bright, warming kick that lingers pleasantly. Try serving it with crispy wonton chips or as an elegant topping for grilled fish—it transforms simple proteins into something special.

Zesty Citrus and Herb Fish Dip

Gosh, you know those moments when you need something bright and fresh to perk up your day? This zesty citrus and herb fish dip is exactly that kind of magic—it’s creamy, tangy, and perfect for when you want something impressive but totally approachable. Let’s dive right in and make it happen.

Ingredients

• 1 pound skinless, boneless white fish fillets (such as cod or haddock)
• 2 tablespoons extra-virgin olive oil
• 1/2 cup crème fraîche
• 1/4 cup freshly squeezed lemon juice
• 1 tablespoon finely grated lemon zest
• 1/4 cup finely chopped fresh dill
• 2 tablespoons finely chopped fresh chives
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly cracked black pepper
• 1/4 teaspoon cayenne pepper

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Place the white fish fillets on the prepared baking sheet and drizzle them evenly with the extra-virgin olive oil.
3. Season the fish fillets with 1/2 teaspoon of the kosher salt and 1/4 teaspoon of the freshly cracked black pepper.
4. Bake the fish for 12–15 minutes, until the flesh is opaque and flakes easily with a fork.
5. Transfer the baked fish to a plate and let it cool to room temperature, about 20 minutes.
6. Flake the cooled fish into small, even pieces using two forks.
7. In a medium mixing bowl, combine the crème fraîche, freshly squeezed lemon juice, and finely grated lemon zest.
8. Add the flaked fish, finely chopped fresh dill, finely chopped fresh chives, remaining 1/2 teaspoon kosher salt, remaining 1/4 teaspoon freshly cracked black pepper, and cayenne pepper to the bowl.
9. Gently fold all ingredients together until just combined, being careful not to overmix.
10. Cover the bowl with plastic wrap and refrigerate the dip for at least 1 hour to allow the flavors to meld.

A silky, creamy texture meets vibrant citrus and herb notes in every bite. Serve it chilled with crisp crackers or fresh vegetable crudités for a refreshing appetizer, or spread it on toasted baguette slices for an easy, elegant snack.

Conclusion

Kick your entertaining up a notch with these 18 irresistible seafood dip recipes! From creamy classics to zesty new favorites, there’s something here for every taste. We’d love to hear which one becomes your go-to—drop a comment below with your favorite, and don’t forget to share this roundup on Pinterest so your fellow foodies can discover these delicious dips too. Happy dipping!