Hot Shrimp Artichoke Dip

This Hot Shrimp Artichoke Dip was the unequivocal winner at my recent book club gathering! You must give this recipe a try!

This Easy Artichoke Dip with shrimp can be prepped the night before, then baked when you’re ready to serve. This makes this dip perfect for entertaining!

Why You Must Make

It was my turn to host my book club, so I combed through my recipes for new appetizers and sweets to test out on my friends. They have adventurous palates, unlike the home team, and they’ll give me honest reviews.

• This Hot Shrimp Artichoke Dip was the uncontested favorite recipe at my book club. My friends went back for seconds and thirds. I promised to get the recipe to everyone ASAP. 
• Adding shrimp made the traditional artichoke dip recipe heartier and provided protein to my menu.
• It’s a simple recipe that only needs a bowl and mixer to make once the ingredients are prepped.

Ingredient Notes

• Kitchen Staples – Dijon Mustard, Worcestershire Sauce
• Cream Cheese – Have it at room temperature for easy blending.
• Sharp White Cheddar Cheese – Grated. You may swap out another favorite cheese that melts well.
• Sour Cream – Full Fat preferred.
• Mayonnaise – Full Fat preferred. I like the Hellmann’s and Duke’s brands.
• Marinated Artichoke Hearts – Drained and coarsely chopped.
• Cooked Shrimp – Shelled and deveined, cut into ¼-inch pieces.
• Shredded Mozzarella – Full fat preferred.
• Shallots – Minced.
• Fresh thyme leaves – May substitute dried thyme, but ⅓ the amount listed.
• Paprika – Sprinkle over the dip to give it some color.
• Tortilla chips, Crackers, Crostini or even vegetable Sticks – For serving.

Tips for Making an Easy Artichoke Dip with Shrimp

• PRO-Tip: You may prepare this dip the night before your event and park it in the fridge covered tightly. You will need to add some extra baking time if you do this.
• Purchase decent-sized shrimp but they don’t need to be huge. You can cook them yourself or buy them precooked.
• PRO-Tip:If you cook your shrimp at home, make sure to pull them out when they start to curl and plunge them into cold water to stop the cooking process. If they curl up into a tight C-shape, they’re overcooked and can be rubbery.
• The base was comprised of cream cheese, white cheddar, sour cream, mayo, mustard, and Worcestershire sauce. All should be easy to find at your local supermarket.
• Artichoke hearts, chopped shrimp, mozzarella, shallots, and thyme added more flavor and texture. After scraping the mixture into my serving dish, I took a little nibble. I immediately knew this would be a hit with my girlfriends.
• Though I recommend full fat cream cheese and sour cream, low fat will definitely work, but the dip won’t be as rich and creamy.

Even the hubby was chomping at the bit for my friends to vacate the house, so he could get his fill of this easy artichoke dip. So if you have any entertaining in the near future, I urge you to add this amazing artichoke dip to your menu!

Frequently Asked Questions

PS. After emailing this recipe to my book club, I received a reply that a friend’s husband (a terrific baker himself) was entering this Shrimp Artichoke Dip into a dip contest at work. Fingers crossed he wins!

More Dip Recipes You’ll Love:

• Slow Cooker Mexican Sweet Corn Dip from Recipe Girl
• Roasted Poblano Spinach Dip from Melissa’s Southern Style Kitchen
• Parmesan Crab Dip 
• Hot Spinach and Artichoke Dip 
• Sun-dried Tomato Dip 
• Cheesy Spinach Dip
• More Easy Appetizer Recipes

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The Recipe:

Hot Shrimp Artichoke Dip Recipe

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Yield 10 servings

Destined to be a huge hit at any gathering, this hot shrimp dip is always a winner. Adapted from At Blanchard's Table.

Ingredients

• 12 ounces cream cheese, at room temp.
• 4 ounces sharp white cheddar cheese, grated
• ⅓ cup sour cream
• ¼ cup Hellman's mayo
• 3 tablespoons Dijon mustard
• 2 teaspoons Worcestershire sauce
• 3 6-ounce jars marinated artichoke hearts, drained and coarsely chopped
• ½ pound cooked shrimp, shelled and deveined, cut into ¼ inch pieces
• 2 ounces shredded mozzarella
• 2 shallots, minced
• 3 tablespoons fresh thyme leaves (may substitute 1 tablespoon dried thyme)
• Paprika for sprinkling
• Tortilla chips for serving

Instructions

1. Preheat oven to 375º.
2. With a hand mixer, combine the cream cheese, cheddar, sour cream, mayo, mustard, and Worcestershire sauce until well blended.
3. Add the artichoke hearts, shrimp, mozzarella, shallots, and thyme, and mix well.
4. Transfer to a baking dish, sprinkle lightly with paprika, and bake until golden brown, 20 to 30 minutes. Serve hot with chips.

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 341Total Fat: 28gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 104mgSodium: 1131mgCarbohydrates: 11gFiber: 3gSugar: 3gProtein: 13g

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