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
- 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