Happy Sunday, seafoodies!
Sunday afternoons in January are perfect to build a fire, hunker down to watch a football game and enjoy a restaurant-inspired seafood dip! Today we’re sharing our oh-so-cheesy Baked Spinach & Artichoke Shrimp Dip. By adding shrimp, this impossible-to-resist party favorite is elevated with a protein boost. We say that’s a touchdown!
Not only does shrimp steal the show in this dip, but every time you add shrimp to a dish you boost the nutrients and health benefits. Not only do the essential fatty acids in shrimp support heart and brain health, but shrimp delivers a whopping 20 grams of protein in a 3-oz. serving. Shrimp may be small in size, but there’s nothing little about the number of nutrients they contain, such as: zinc, magnesium, calcium, potassium, iron and more. From providing great flavor to packing a punch of nutrition, you won’t go wrong by whipping together this spinach and artichoke shrimp dip.
We’ll be keeping this one handy throughout all of our 2020 get-togethers. How about you? Not only is this dish full of flavor, it’s easy to prep ahead of time. Score a bag of shrimp at the store and make it, bake it and take it to every celebration! Whether you are headed to a dinner party or to a tailgate, everyone will be asking for “your” shrimp dip recipe.
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.
Steal the Show with this Baked Spinach & Artichoke Shrimp Dip!
- 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
- 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.