Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Baked Spinach & Artichoke Shrimp Dip

  • Yield: 16 servings 1x

Ingredients

Scale
  • 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

  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.
 

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.

  • Author: Dish on Fish
  • Category: Shrimp

Keywords: Shrimp, Shrimp Recipe, Baked Spinach & Artichoke Shrimp Dip