Baked Spinach and Artichoke Shrimp Dip | Dish on Fish
Featured Dish/ Shrimp

Baked Spinach and Artichoke Shrimp Dip

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.

seafood dip

Steal the Show with this Baked Spinach & Artichoke Shrimp Dip!

Servings: 16


  • 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


  1. Preheat oven to 425 degrees.
  2. 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.
  3. 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.
  4. Bake in skillet for 20 minutes or until hot and bubbly. Remove from oven and serve immediately with bread or crackers.

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