Who doesn’t love shrimp? This dip is perfect for game day, a party appetizer, or even an after-school snack. It’s easy to make and can be whipped up in less than 20 minutes.
Kids will love it because of the creamy and gooey melted cheese, while adults will appreciate the unexpected burst of flavor from the Tandoori spices. Serve with your favorite crackers, chips, or vegetables.
Read on for tips on making shrimp artichoke dip with cream cheese at home!
How To Make One-pan hot shrimp artichoke dip:
This recipe’s so easy. It comes together in one pan, creamy, cheesy, and 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, until the cheese is melted and you have a golden crust.
Our shrimp and artichoke dip is hot, bubbly, and ready to enjoy.
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 Tabasco adds just the right amount of heat.
Make this for your next party, and it will disappear fast.
How to devein shrimp:
Deveining shrimp is an important step to ensure that the meat is safe to eat.
To remove the vein, simply hold a shrimp under cold running water and pull it down on the tail.
You should be able to feel the vein pass through the shrimp’s body.
If you are unsure how to devein or are looking for a recipe, check out this guide on deveining shrimp:
- Both fresh and frozen shrimp can be deveined.
- Frozen shrimp should be thawed first before deveining.
- Fresh shrimp should be peeled before deveining as well.
- Shrimp should always be cooked to 165 degrees F to kill any bacteria in the flesh.
- Always cook shrimp until they have turned translucent throughout, but do not overcook them, or they will become tough and rubbery.
It’s important to devein for several reasons:
- First, it reduces the risk of foodborne illness.
- Second, it makes shrimp easier to eat because the vein is removed.
- Third, it makes it easier to cook shrimp since the vein can get in the way when you’re using a skillet or grilling.
This Hot shrimp dip with shrimp and artichokes is simple, amazing, and very easy to make. It’s the best party appetizer ever!
For the Mini Toasts:
- 1 baguette cut into 1/2” slices
- 2 Tbsp olive oil
For the Shrimp Dip:
- 1 lb large raw shrimp (21–30 count) peeled and deveined
- 1 Tbsp unsalted butter
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper or to taste
- 4 oz cream cheese
- 8 oz sour cream light is ok
- 4 Tbsp unsalted butter
- 8 oz Monterey Jack Cheese shredded, divided
- 14 oz quartered artichoke hearts well-drained, chopped
- 1 garlic clove pressed
- 1 Tbsp Tabasco or to taste
How to Make Mini Toasts:
- Preheat the oven to 400˚F. Lightly brush both sides of the bread with olive oil, place on a baking sheet and bake for 6 to 8 minutes; The toast should be golden on the edges and slightly soft in the middle. You can also toast the bread in a large pan.
How to Make Shrimp and Artichoke Dip:
- Heat a large oven-safe skillet or a cast iron pan over medium/high heat. Put 1 tablespoon of butter in the hot pan, add shrimp to a layer, and season lightly with salt and pepper. Fry on each side for 2 minutes or until cooked through. Place on the chopping board to cool and cut into small pieces.
- In the same pan (there is no need to wash it). Melt 3 tablespoons of butter, 8 ounces of sour cream, and 4 ounces of cream cheese.
- Add 6 ounces (or three-quarters) of shredded cheese. Once the cheese has melted, add the drained, chopped artichokes, minced shrimp, pressed garlic, and 1 tablespoon of Tabasco, or add as you like. Mix until hot and bubbling, then remove from the heat.
- Sprinkle the top with the remaining 2 ounces of shredded cheese and broil in the oven for 3 minutes or until the cheese melts, bubbling and golden in spots.
Source : Hot Shrimp Dip
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: American
- Serving Size: 8
- Calories: 377
- Sugar: 2
- Sodium: 745
- Fat: 27
- Saturated Fat: 16
- Carbohydrates: 20
- Fiber: 1
- Protein: 12
- Cholesterol: 74
Keywords: shrimp dip