Hot Shrimp Dip Recipe
Hot shrimp dip is the ultimate crowd-pleaser for any gathering. This warm, cheesy, and creamy dip is loaded with succulent shrimp, tangy artichoke hearts, and a hint of spice, creating a flavor-packed appetizer that’s perfect for parties or game day. It’s quick to prepare and deliciously satisfying, whether you scoop it up with toasted baguette slices or crispy tortilla chips.
The combination of tender shrimp, melty Monterey Jack cheese, and the rich creaminess of sour cream and cream cheese makes every bite a delight. The addition of garlic and Tabasco sauce gives it just the right amount of kick, making it irresistibly savory. Even better, this dip comes together in just 20 minutes, so you can spend more time with your guests and less time in the kitchen.
Whether served with pita chips, toasted baguette slices, or crunchy vegetables, this hot shrimp dip will be the star of your appetizer spread. Prepare to have everyone asking for the recipe!
Ingredients That Make This Hot Shrimp Dip a Winner
- Large Raw Shrimp – The star of the dip, providing a succulent and slightly sweet flavor.
- Cream Cheese – Adds a smooth and creamy texture, creating a rich base for the dip.
- Sour Cream – Lightens up the creaminess while adding a tangy flavor.
- Monterey Jack Cheese – A mild cheese that melts beautifully, giving the dip its gooey, cheesy goodness.
- Artichoke Hearts – Adds a tangy, slightly earthy flavor that complements the shrimp perfectly.
- Garlic – Infuses the dip with aromatic warmth.
- Tabasco Sauce – Provides a bit of heat and enhances the overall flavor.
- Baguette – When toasted, serves as a perfect vehicle for dipping.
Quick and Easy Steps to Make Hot Shrimp Dip
- Toast the Bread: Slice a baguette, brush with olive oil, and bake until golden and crisp. These mini toasts make the perfect crunchy partner to the creamy dip.
- Prepare the Shrimp: Sauté seasoned shrimp in butter until just cooked, then chop into bite-sized pieces for the dip.
- Make the Cheesy Base: In the same skillet, melt butter, cream cheese, and sour cream together. Stir in most of the shredded cheese until smooth and creamy.
- Combine Ingredients: Add chopped shrimp, artichoke hearts, garlic, and Tabasco. Stir until the mixture is bubbling and heated through.
- Finish Under the Broiler: Sprinkle the remaining cheese on top and broil until melted and golden, creating a gooey, irresistible finish.
Pro Tips for the Perfect Shrimp Dip
- Use Fresh Shrimp: Fresh or high-quality frozen shrimp will make a big difference in flavor.
- Don’t Overcook the Shrimp: Cook shrimp just until pink to avoid a rubbery texture.
- Customize the Spice Level: Adjust the Tabasco to suit your heat preference, or try a different hot sauce for a unique twist.
Variations to Try
- Add Spinach: Stir in some sautéed spinach for a bit of green and extra nutrition.
- Swap the Cheese: Experiment with cheddar or mozzarella for a different flavor profile.
- Go Low-Carb: Serve with low-carb veggies like celery, bell peppers, or cucumber slices.
How to Store Leftovers
To keep any leftover hot shrimp dip fresh, transfer it to an airtight container and refrigerate for up to 3 days. Reheat gently in the microwave or oven until warmed through. If the dip thickens too much, stir in a little milk or cream before reheating to restore its creamy consistency.
Enjoy this hot shrimp dip as the centerpiece of your next party or family gathering, and watch it disappear in no time!
Hot Shrimp Dip Recipe
This hot shrimp dip serves as an ideal appetizer—rich, creamy, and packed with flavor. It’s both quick to prepare and easy to enjoy. For a time-saving option, consider serving it with pita chips or low-sodium tortilla chips.
For the Mini Toasts:
- 1 baguette (sliced into 1/2″ pieces)
- 2 tablespoons olive oil
For the Shrimp Dip:
- 1 lb large raw shrimp (21-30 count, peeled and deveined)
- 4 oz cream cheese
- 8 oz light sour cream (or regular)
- 14 oz artichoke hearts (quartered, well-drained, and chopped)
- 1 garlic clove (minced)
- 8 oz Monterey Jack cheese (shredded (divided))
- 4 tablespoons unsalted butter (divided)
- 1/4 teaspoon black pepper (or to taste)
- 1/2 teaspoon salt (or to taste)
- 1 tablespoon Tabasco sauce (or to taste)
- 1 tablespoon unsalted butter
To Prepare the Mini Toasts:
- Preheat the oven to 400˚F. Lightly brush both sides of the sliced baguette pieces with olive oil. Arrange them on a baking sheet and bake for 6-8 minutes, or until they turn golden at the edges while remaining slightly soft in the centers. Alternatively, toast the bread slices in a large skillet over medium heat.
To Make the Shrimp and Artichoke Dip:
- Preheat a large, oven-safe skillet or cast-iron pan over medium-high heat. Melt 1 tablespoon of butter in the skillet. Add the shrimp in a single layer, season lightly with salt and pepper, and sauté for 2 minutes on each side, or until just cooked through. Transfer the shrimp to a cutting board to cool slightly, then chop into small, pea-sized pieces.
- In the same skillet, add the remaining 3 tablespoons of butter, sour cream, and cream cheese. Stir until the butter and cheeses are fully melted and well combined.
- Incorporate 6 ounces (three-quarters) of the shredded Monterey Jack cheese into the mixture. Once the cheese is melted, add the chopped artichoke hearts, shrimp, minced garlic, and Tabasco sauce, adjusting the amount of Tabasco to taste. Stir until the mixture is heated through and bubbling.
- Sprinkle the remaining 2 ounces of shredded Monterey Jack cheese over the top. Transfer the skillet to the oven and broil for about 3 minutes, or until the cheese is melted, bubbling, and has golden spots.
- Serve warm with the mini toasts or your choice of chips.
Feel free to adjust the amount of Tabasco sauce to suit your desired spice level.
