This spicy shrimp and artichoke dip comes out of the oven hot, bubbly and golden, with chunks of shrimp and artichoke in every scoop. Butter-sautéed shrimp, garlic and red pepper flakes fold into a creamy base of mayonnaise, sour cream and two cheeses. Twenty-five minutes of baking and the bowl is the center of the table.
Get ready to meet your new favorite appetizer! This isn’t just any dip; it’s a warm, bubbly, and incredibly decadent Shrimp and Artichoke Dip with a spicy kick. Imagine tender shrimp, savory artichoke hearts, and a trio of cheeses all melted together into a creamy, irresistible spread. Perfect for game day, holiday parties, or just a cozy night in, this dip is guaranteed to disappear in minutes. Let’s get baking!
Ingredients
• 6 oz / 170g shrimp, precooked, peeled, and deveined
• 2 Tbsp / 28g butter
• 1 can (11 oz / 312g) artichoke hearts, drained and roughly chopped
• 6 scallions, thinly sliced
• 1/2 cup / 115g (4.1 oz) mayonnaise
• 1/2 cup / 115g (4.1 oz) sour cream
• 1 cup / 113g (4 oz) Cheddar cheese, shredded
• 1 1/4 cup / 125g (4.4 oz) Parmesan cheese, freshly grated
• 1 Tbsp / 3 cloves garlic, minced
• 1 tsp / 2g (0.07 oz) red pepper flakes
• 1 tsp / 3g (0.11 oz) garlic powder
Instructions
1. Preparation
2. Preheat your oven to 350°F (175°C) and lightly grease a 1-quart baking dish.
3. In a medium skillet, melt the butter over medium heat. Add the precooked shrimp, minced garlic, and red pepper flakes. Sauté for 2-3 minutes until fragrant and the shrimp are heated through. Remove from heat and set aside.
4. In a large bowl, combine the mayonnaise, sour cream, garlic powder, 3/4 cup (960 ml) of the Cheddar cheese, and 1 cup (240 ml) of the Parmesan cheese. Stir until well blended.
5. Gently fold in the chopped artichoke hearts, the sautéed shrimp mixture, and the sliced scallions (reserving some greens for garnish).
6. Pour the mixture into the prepared baking dish and spread evenly. Top with the remaining 1/4 cup (960 ml) Cheddar and 1/4 cup (960 ml) Parmesan cheese.
7. Bake for 25-30 minutes, or until the dip is hot, bubbly, and golden brown on top. Let it rest for 5 minutes before garnishing with the remaining scallion greens and serving hot.
Nutritional Information
• Nutrition Facts
• Servings: 16
• Total Time: 40 minutes
• Calories: 150
• Total Fat: 11g
• Protein: 8g
• Total Carbohydrates: 6.32g (0.22 oz)
• Dietary Fiber: 1.6g
• Net Carbs: 1g (0.04 oz)
Pro Tips
• For the best flavor and texture, grate your own cheese from a block. Pre-shredded cheeses contain anti-caking agents that can result in a grainier texture when melted.
• This dip is perfect for making ahead. Assemble everything in the baking dish (without the final cheese topping), cover, and refrigerate for up to 24 hours. When ready to bake, add the cheese topping and increase the baking time by 10-15 minutes.
• Serve with a variety of dippers to please everyone. Sturdy tortilla chips, toasted baguette slices (crostini), pita bread, and fresh veggie sticks like celery, carrots, and bell peppers are all excellent choices.
• For an extra layer of flavor, you can use raw shrimp. Simply sauté them in the butter and garlic until they are pink and cooked through before chopping and adding them to the dip mixture.
FAQ
Q: Can I make this shrimp and artichoke dip ahead of time
A: Yes, this dip is perfect for making ahead. Assemble all the ingredients in the baking dish, but don’t add the final cheese topping. Cover and refrigerate for up to 24 hours. When ready to bake, add the cheese topping and increase the baking time by 10-15 minutes.
Q: What should I serve with this dip
A: This dip is versatile and pairs well with many dippers. We recommend sturdy tortilla chips, toasted baguette slices (crostini), pita bread, or fresh vegetables like celery, carrots, and bell pepper sticks.
Q: Can I use raw shrimp instead of precooked
A: Absolutely. If using raw shrimp, simply sauté them in the butter with the garlic and red pepper flakes until they are pink and fully cooked. Then, proceed with the recipe as written.
Q: How can I make this dip less spicy
A: To control the heat level, you can reduce the amount of red pepper flakes. Start with 1/4 or 1/2 teaspoon (10 ml / 0.3 fl oz), or omit them completely for a milder version of the dip.
Pro Tips
- Grate your own cheese from a block – pre-shredded cheeses contain anti-caking agents that can give the melted dip a grainier texture.
- This dip is perfect for making ahead: assemble everything in the baking dish without the final cheese topping, cover, and refrigerate for up to 24 hours; add the topping and bake 10-15 minutes longer.
- For an extra layer of flavor, use raw shrimp instead of precooked – sauté them in the butter and garlic until pink and cooked through before chopping and adding them to the dip.
- Sauté the shrimp with the minced garlic and red pepper flakes for 2-3 minutes until fragrant before folding them into the creamy mixture.
- Bake at 350°F / 175°C for 25-30 minutes until the dip is hot, bubbly and golden brown on top, then let it rest 5 minutes before garnishing with the scallion greens.
Frequently Asked Questions
Can I make this shrimp artichoke dip ahead of time?
Yes – assemble it in the baking dish without the final cheese topping, cover, and refrigerate for up to 24 hours. Add the cheese when ready to bake and increase the baking time by 10-15 minutes.
Why does my baked dip turn out grainy?
Pre-shredded cheese is the usual cause – the anti-caking agents don't melt smoothly. Grate Cheddar and Parmesan from a block for a creamy, bubbly result.
Can I use raw shrimp instead of precooked?
Absolutely – sauté raw shrimp in the butter and garlic with the red pepper flakes until pink and cooked through, then chop them and fold them into the dip mixture.
How many carbs are in a serving?
Each of the 16 servings has 150 calories, 11g fat, 8g protein and 6.32g carbs, so it works well as a shared keto appetizer.
Recipe card below.
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Spicy Shrimp and Artichoke Dip
Ingredients
Method
- Preparation
- Preheat your oven to 350°F (175°C) and lightly grease a 1-quart baking dish.
- In a medium skillet, melt the butter over medium heat.
- Add the precooked shrimp, minced garlic, and red pepper flakes.
- Sauté for 2-3 minutes until fragrant and the shrimp are heated through.
- Remove from heat and set aside.
- In a large bowl, combine the mayonnaise, sour cream, garlic powder, 3/4 cup (960 ml) of the Cheddar cheese, and 1 cup (240 ml) of the Parmesan cheese.
- Stir until well blended.
- Gently fold in the chopped artichoke hearts, the sautéed shrimp mixture, and the sliced scallions (reserving some greens for garnish).
- Pour the mixture into the prepared baking dish and spread evenly.
- Top with the remaining 1/4 cup (960 ml) Cheddar and 1/4 cup (960 ml) Parmesan cheese.
- Bake for 25-30 minutes, or until the dip is hot, bubbly, and golden brown on top.
- Let it rest for 5 minutes before garnishing with the remaining scallion greens and serving hot.
