Happy Sunday, friends!
We know we already loaded up this month’s meal plan with a boatload of our tailgating favorites, but we’ve found another recipe we think you will love. Spinach and artichoke dip has long been a football season staple, but we’re running up the score by adding shrimp into the mix. This takes a delicious dip to an impossible-to-resist tailgate treat!
We’ll be keeping this one handy for the entire season, how about you? Not only is it yummy, it’s great for on the go. Make it, bake it and take it to wherever your weekend takes you. Whether you are headed to the stadium or over to the neighbor’s, everyone will be asking for “your” shrimp dip recipe at the end of the day!
Pro tip: This goes terrific with a spread of fresh veggies (but we don’t hate it with bread and crackers either!)
Tailgate Appetizer – 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.
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