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–+ servings
Spicy Shrimp and Artichoke Dip – vegetarian recipe
Stav Kogan

Spicy Shrimp and Artichoke Dip

A warm, bubbly, and incredibly decadent Shrimp and Artichoke Dip with a spicy kick. This creamy, irresistible spread features tender shrimp, savory artichoke hearts, and a trio of cheeses. Perfect for any occasion and guaranteed to disappear in minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 16 serving
Calories: 150
Ingredients Method Nutrition

Ingredients
  

  • 6 oz (170 g) shrimp, precooked, peeled, and deveined
  • 2 Tbsp (28 g / 0.99 oz) butter
  • 1 can (11 oz / 312g) artichoke hearts, drained and roughly chopped
  • 6 scallions, thinly sliced
  • 1/2 cup (115 g / 4.1 oz) mayonnaise
  • 1/2 cup (115 g / 4.1 oz) sour cream
  • 1 cup (113 g / 4 oz) Cheddar cheese, shredded
  • 1 1/4 cup (125 g / 4.4 oz) Parmesan cheese, freshly grated
  • 1 Tbsp (15 ml) / 3 cloves garlic, minced
  • 1 tsp (2 g / 0.07 oz) red pepper flakes
  • 1 tsp (3 g / 0.11 oz) garlic powder
  • 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.
  • 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.

Method
 

  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.
  4. Add the precooked shrimp, minced garlic, and red pepper flakes.
  5. Sauté for 2-3 minutes until fragrant and the shrimp are heated through.
  6. Remove from heat and set aside.
  7. 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.
  8. Stir until well blended.
  9. Gently fold in the chopped artichoke hearts, the sautéed shrimp mixture, and the sliced scallions (reserving some greens for garnish).
  10. Pour the mixture into the prepared baking dish and spread evenly.
  11. Top with the remaining 1/4 cup (960 ml) Cheddar and 1/4 cup (960 ml) Parmesan cheese.
  12. Bake for 25-30 minutes, or until the dip is hot, bubbly, and golden brown on top.
  13. Let it rest for 5 minutes before garnishing with the remaining scallion greens and serving hot.

Nutrition

Calories: 150kcalCarbohydrates: 6.32gProtein: 8gFat: 11g

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