If you are looking to wow your friends at your next gathering, the Hot Shrimp and Artichoke Dip with Monterey Jack Cheese Recipe is absolutely your go-to. This dish combines succulent shrimp and tender artichoke hearts mingled in a creamy, cheesy concoction that bubbles with gooey Monterey Jack cheese. The blend of spices, the richness from the cream cheese and sour cream, and the subtle heat from Tabasco make it irresistibly delicious. Whether served as a party appetizer or a comforting snack, this dip is sure to become a new favorite in your recipe collection.
Ingredients You’ll Need
Getting the best flavor starts with simple, quality ingredients that complement each other perfectly. Each component adds a unique touch, from the fresh shrimp giving a savory punch, to the creamy cheese providing luscious texture and flavor.
- Baguette slices: Perfectly sliced for dipping, their slight crunch contrasts the creamy dip.
- Olive oil: Used to toast the baguette slices until golden and crisp.
- Large raw shrimp: Peeled and deveined to ensure a tender, flavorful bite without any fuss.
- Unsalted butter: Adds rich flavor to the shrimp and the creamy dip base.
- Salt and black pepper: Simple seasonings that enhance the natural flavors beautifully.
- Cream cheese: Provides a smooth base that melts into the perfect dip consistency.
- Sour cream: Lightens the texture and adds a mild tanginess that balances richness.
- Monterey Jack cheese: Sharp yet creamy, it melts smoothly for that glorious cheesy pull.
- Artichoke hearts: Chopped for tender bites with a slightly nutty flavor that pairs excellently with shrimp.
- Garlic clove: Pressed fresh for aromatic depth.
- Tabasco: A few dashes bring just enough heat to lift the dip without overpowering.
How to Make Hot Shrimp and Artichoke Dip with Monterey Jack Cheese Recipe
Step 1: Prepare the Shrimp and Bread
Begin by heating olive oil in a skillet over medium heat. Add the shrimp along with 1 tablespoon of unsalted butter, salt, and black pepper. Cook the shrimp until they turn pink and opaque; this usually takes about 2-3 minutes per side. While the shrimp cooks, brush the baguette slices lightly with olive oil and toast them in the oven or on a pan until they are golden and crisp on the edges. Setting these toasted slices aside will give you a perfect crunchy vehicle for the dip.
Step 2: Combine the Creamy Base
In a mixing bowl, combine cream cheese, sour cream, 4 tablespoons of unsalted butter, and half of your shredded Monterey Jack cheese. Use a spatula to blend everything until smooth and creamy. The butter adds luscious richness, and the Monterey Jack cheese starts building the delightful cheesy flavor that defines this dip.
Step 3: Mix in Shrimp, Artichokes, and Seasonings
Chop the cooked shrimp into bite-size pieces and add them to your creamy mixture along with the chopped artichoke hearts. Sprinkle in the pressed garlic and add Tabasco sauce to taste. Fold everything carefully to keep the shrimp tender while ensuring even distribution of flavors and heat throughout the dip.
Step 4: Bake to Perfection
Transfer your dip mixture into a shallow baking dish and sprinkle the rest of the shredded Monterey Jack cheese evenly over the top. Bake in a preheated oven at 375°F (190°C) for about 15 minutes or until the cheese is melted and bubbly with a lightly golden crust on top. This final step melds all flavors together, creating that unforgettable irresistible aroma and texture.
How to Serve Hot Shrimp and Artichoke Dip with Monterey Jack Cheese Recipe
Garnishes
Garnish your dip with freshly chopped parsley or chives for a pop of vibrant green color and a hint of freshness. A light sprinkle of paprika can also add a beautiful color contrast and a subtle smoky note.
Side Dishes
This dip pairs wonderfully with toasted baguette slices, sturdy crackers, or even an assortment of fresh vegetable sticks like celery and carrot, which add crunch and some refreshing contrast.
Creative Ways to Present
For a fun twist, serve the dip in a hollowed-out sourdough boule for a rustic look that’s also practical. Another creative idea is to serve small portions in mini baking dishes or ramekins, making it easier to pass around your guests at a party.
Make Ahead and Storage
Storing Leftovers
Leftover Hot Shrimp and Artichoke Dip with Monterey Jack Cheese Recipe can be stored in an airtight container in the refrigerator for up to 3 days. This gives you a convenient ready-to-heat snack or appetizer anytime.
Freezing
You can freeze the dip, though texture of shrimp is best fresh so freezing is recommended mainly if you want to save the cheesy artichoke base without seafood. Seal tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat leftovers gently in a microwave-safe dish or in an oven at 350°F (175°C) until warm and the cheese is re-melted. Stir occasionally to keep the texture smooth and creamy, making sure not to overcook to avoid rubbery shrimp.
FAQs
Can I use frozen shrimp for this dip?
Yes, frozen shrimp can work well if fully thawed, patted dry, and cooked properly. Fresh shrimp, however, often brings better texture and flavor.
What can I substitute for Monterey Jack cheese?
You can substitute mozzarella or mild white cheddar, but Monterey Jack melts beautifully and has a perfect mild sharpness, so it’s the ideal choice here.
Is this dip very spicy?
The heat level is mild to moderate thanks to the Tabasco sauce. You can always adjust the amount to suit your taste or leave it out entirely for a milder version.
Can I make this recipe vegetarian?
To make a vegetarian version, simply omit the shrimp and add extra artichoke hearts or other veggies like spinach. It will still be creamy, cheesy, and delicious!
How long does it take to prepare and cook?
This dip is quick to assemble with about 5 minutes of prep and 15 minutes of baking, perfect for last-minute entertaining or impromptu snacks.
Final Thoughts
Trust me when I say the Hot Shrimp and Artichoke Dip with Monterey Jack Cheese Recipe is one of those dishes that brings people together with its warm, cheesy, and perfectly balanced flavors. It’s easy to make but impressive in taste and presentation, meaning it will quickly become your go-to for parties, family gatherings, or simply treating yourself to something special. Give it a try and watch it disappear before your eyes!
Print
Hot Shrimp and Artichoke Dip with Monterey Jack Cheese Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
Description
This Hot Shrimp Dip is a creamy, cheesy appetizer perfect for parties and gatherings. Featuring succulent shrimp, fresh artichoke hearts, and a blend of Monterey Jack cheese, cream cheese, and sour cream, it’s baked to bubbly perfection and served warm with toasted baguette slices for dipping. The addition of Tabasco and garlic provides a subtle kick of heat and flavor, making this dip irresistible and crowd-pleasing.
Ingredients
For the Bread
- 1 baguette (cut into 1/2″ slices)
- 2 Tbsp olive oil
For the Shrimp
- 1 lb large raw shrimp (21–30 count) (peeled and deveined)
- 1 Tbsp unsalted butter
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper (or to taste)
For the Dip
- 4 oz cream cheese
- 8 oz sour cream (light is okay)
- 4 Tbsp unsalted butter
- 8 oz Monterey Jack cheese (shredded, divided)
- 14 oz quartered artichoke hearts (well drained, chopped)
- 1 garlic clove (pressed)
- 1 Tbsp Tabasco (or to taste)
Instructions
- Prepare the Baguette: Preheat your oven to 375°F (190°C). Brush the sliced baguette pieces evenly with olive oil, then place them on a baking sheet. Toast them in the oven for about 8-10 minutes until golden and crispy. Remove and set aside for serving.
- Cook the Shrimp: In a large skillet over medium heat, melt 1 tablespoon of unsalted butter. Add the peeled and deveined shrimp, seasoning with salt and black pepper. Cook the shrimp for 2-3 minutes on each side until they turn pink and opaque. Remove from skillet and chop into bite-sized pieces.
- Make the Dip Base: In the same skillet, melt 4 tablespoons of unsalted butter. Add the pressed garlic and sauté for about 30 seconds until fragrant. Reduce heat to low, then stir in cream cheese and sour cream until smooth and well combined.
- Add the Cheese and Artichokes: Gradually stir in half of the shredded Monterey Jack cheese until melted. Add the chopped artichoke hearts, cooked shrimp, and Tabasco sauce. Mix thoroughly to combine all ingredients evenly.
- Assemble and Bake: Transfer the mixture to a baking dish and sprinkle the remaining Monterey Jack cheese evenly on top. Place in the oven and bake for about 12-15 minutes until the cheese is melted and bubbly and the dip is heated through.
- Serve: Remove from oven and let slightly cool before serving. Serve the hot shrimp dip warm with toasted baguette slices for dipping.
Notes
- Use fresh or frozen shrimp, but ensure they are fully thawed before cooking.
- Adjust the amount of Tabasco sauce according to your heat preference.
- You can substitute Monterey Jack cheese with mozzarella or cheddar for a different flavor.
- Serve immediately; leftovers can be refrigerated and reheated gently.
- For a lighter version, use light sour cream and reduced-fat cream cheese.
