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
Scale
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.