Any great menu starts with an appetizer., so today we’re making a hot shrimp and artichoke dip.
It is spicy, creamy dip with shrimp and artichokes that you can make in 20 minutes. perfect to serve for any occasion.
How To Make One-pan hot shrimp artichoke dip:
This recipe’s so easy, it comes together in one pan, creamy, cheesy, absolutely delicious.
Place a large oven-safe skillet over medium-high heat. Melt in one tablespoon of butter, then add one pound of shrimp in a single layer. Lightly season it with salt and pepper.
Sauté for about two minutes per side, or until it’s just cooked through. Remove the shrimp to a cutting board and let it cool slightly before you chop it up.
In the same skillet, no need to wash it, add three tablespoons of butter, eight ounces of sour cream, and four ounces of cream cheese.
Stir that together until it’s creamy, then add six ounces of shredded Monterey Jack cheese.
Stir until the cheese is melted in, then add your drained and chopped artichoke hearts, followed by your chopped shrimp, one pressed garlic clove, and a generous tablespoon of Tabasco pepper sauce, or add it to taste.
Stir that together and keep it on the stove just until it’s hot and starting to bubble.
Sprinkle on the remaining cheese and place the pan under the broiler for three minutes, or until the cheese is melted and you have a golden crust.
Our shrimp and artichoke dip is hot and bubbly and ready to be enjoyed.
For the holidays, I love serving it with these crisp toasts. They’re so easy to make and way more satisfying than salty chips.
Wow, cooking the shrimp and the dip all in one pan gives it incredible shrimp flavor, and the Tabasco adds just the right amount of heat.
Make this for your next party and it will disappear fast.
