Hey there, Seafoodies!
December gatherings call for three things: festive cheer, familiar faces and a restaurant-quality dip that has everyone clamoring for the last scoop. Our Baked Spinach & Artichoke Shrimp Dip recipe is ready and waiting to help you check all those boxes!
Spinach artichoke dip already ranks as one of the most crave-worthy appetizers out there (and believe us when we say we’ve tasted-tested tons of contenders), but our favorite way to take this classic party favorite to the next level is by adding plump shrimp to the cheesy, creamy mix. Suddenly, you’re not serving another carb-heavy snack—you’re offering a dish that brings some serious nutrition to the party without sacrificing any of that impossible-to-resist, ultra-cheesy goodness everyone loves.
Providing 20 grams of protein in every 3-ounce serving along with heart and brain-supporting essential fatty acids, shrimp really works overtime in this recipe. Those little pink crescents also pack in zinc, magnesium, calcium, potassium and iron too—proof that small packages can deliver mighty nutrition. When you factor in the spinach and artichokes, this dip becomes the rare party dish that tastes like a “cheat meal” while actually fueling guests with good-for-you ingredients.
The prep-ahead factor seals the deal for us—and we’re sure other busy hosts can also relate! Mix everything up the night before, refrigerate, then pop it in the oven when guests arrive. Within minutes, you can hear that irresistible sound of bubbling cheese and you’re pulling out a golden-topped triumph that looks like it required a degree in culinary arts. Since this recipe calls for cooked shrimp, you have total control over your prep time. Grab fresh shrimp and cook them exactly how you like, pick up frozen shrimp to thaw and prepare at home, or grab pre-cooked shrimp when you need the fastest path to dip glory.
And finally, a quick serving suggestion: lay out the traditional bread and crackers, but also set out a colorful spread of fresh vegetables. Bell pepper strips, cucumber rounds and carrot sticks add extra crunch and nutrition while helping guests pace themselves through the abundance of options. This dip works for holiday open houses, cookie exchanges, white elephant parties and every December celebration in between.
Your other go-to appetizers are about to get very jealous!
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Baked Spinach & Artichoke Shrimp Dip
- Yield: 16 servings 1x
Ingredients
- ¼ cup salted butter
- ½ large onion, finely diced
- 4 cups baby spinach
- 12 oz. cream cheese
- 1 cup marinated artichoke hearts, drained and chopped
- ½ cup plain Greek yogurt
- ½ cup mayonnaise
- 1 lb. cooked shrimp (peeled, deveined, and tails removed), chopped roughly
- 1 ¼ cup grated Parmesan cheese
- Salt and pepper, to taste
- Baguette or crackers for dipping
Instructions
- Preheat oven to 425 degrees.
- Heat a large cast-iron skillet over medium heat. Melt butter and sauté onion for 5 minutes, or until onion is tender. Add in spinach and stir for 1 minute, to wilt spinach. Transfer cooked onion and spinach to cutting board, to cool slightly. Chop spinach into small pieces.
- Place cream cheese into skillet over low heat and begin to stir, to melt. After about 2 minutes, cream cheese should be very soft and smooth. Stir in and combine chopped onion and spinach, artichoke hearts, yogurt, mayonnaise, shrimp, 1 cup Parmesan, salt, and pepper. Spread evenly in skillet and sprinkle with remaining ¼ cup Parmesan.
- Bake in skillet for 20 minutes or until hot and bubbly. Remove from oven and serve immediately with bread or crackers.
Notes
Pro tip: Mix things up! Along with serving traditional bread and crackers with this dip, bring along a spread of fresh veggies! This will add extra crunch, color and (best of all) nutrition to your party dish.
- Category: Shrimp
Keywords: Shrimp, Shrimp Recipe, Baked Spinach & Artichoke Shrimp Dip
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