Best Shrimp Artichoke Dip Recipes

CROCK POT SHRIMP AND ARTICHOKE DIP OR CRAB AND ARTICHOKE DIP

Steps:

• Spray inside of slow cooker with cooking spray.
• Add all ingredients to slow cooker and combine. Cover.
• Cook on low 1 or 2 hours.
• Stir until well blended after cooking.
• You can leave this on "keep warm" setting all day, stirring occasionally, if cheese clumps or separates from sitting.
• Serve with pita wedges, cocktail rye, or sliced crusty baguette type bread.

SHRIMP,SPINACH & ARTICHOKE DIP

Steps:

• Heat oven to 350.
• Place cream cheese, mozzarella, Parmesan& mayonnaise in microwave safe 2 1/2 quart casserole.
• Heat in microwave 2-3 minutes to melt cheeses;stir occasionally and blend ingredients.
• Meanwhile, squeeze spinach dry.
• Pat shrimp dry with paper towel.
• Stir shrimp, spinach& artichoke hearts into cheese mixture.
• Bake 30 minutes.

SHRIMP, SPINACH AND ARTICHOKE DIP

Steps:

• Preheat the oven to 350 degrees F. Lightly grease a 9 or 10-inch round ovenproof casserole and set aside. Bring a medium pot of water to a boil. Add the spinach in batches and cook until wilted, 2 to 3 minutes. Remove and refresh under cold running water. Squeeze to remove all excess water and chop. Set aside. In a medium pot, melt the butter over medium-high heat. Add the onions and cook, stirring, for 3 minutes. Add the garlic, salt, pepper, and cayenne, and cook, stirring, for 1 minute. Add the flour and cook, stirring constantly, to make a light roux, about 2 minutes. Add the milk and cream in a steady stream, and cook, stirring constantly, until thick and creamy, 2 to 3 minutes. Add the cooked spinach and lemon juice, and stir to incorporate. Add the shrimp, cubed and grated cheeses, artichoke hearts, and bacon, and stir well. Remove from the heat and pour into the prepared dish. Top with the Parmesan and bake until bubbly, about 10 minutes. Remove from the oven and serve hot with chips

AWESOME SHRIMP, SPINACH AND ARTICHOKE DIP

Steps:

• 1. I HIGHLY RECOMMEND DAY BEFORE PREP TO ALLOW FLAVORS TO ENHANCE!
• 2. Prep shallots by peeling and chopping in food processor. Rinse and drain shrimp and artichokes and then rough cut by hand. (You want small pieces so every bite gets some.) Pull stems & Julienne cut spinach, cover and put in refrigerator.
• 3. In a medium stock pot, combine half & half and wine and bring to a SLOW boil over a medium flame stirring frequently. Just before boiling, start the next step.
• 4. In a large high side rondo or skillet sauté butter and shallots until translucent.
• 5. Add the flour to the butter/shallot mixture mixing until all the flour is absorbed by the butter and cook for 2-3 minutes stirring constantly.
• 6. Add the heated half and half mixture once boiling, all at once, to the shallot mix, stirring constantly with a wire whip making sure there is no lumps.
• 7. Continue stirring while bringing the mixture back to a slow boil and cook for three minutes stirring constantly.
• 8. Add the shrimp, artichokes, sea salt, black pepper and cayenne pepper and bring to a boil. Cook for an additional 3 minutes until shrimp are thoroughly cooked stirring constantly so the mixture doesn't scorch.
• 9. Remove from heat and transfer to either one large shallow pan (2" deep) or two smaller shallow pans and let cool to room temp stirring occasionally to release the heat.
• 10. Cover and store in refrigerator overnight.
• 11. Once cooled and before baking, fold in spinach. Top with mozzarella and parmesan cheese and a couple of dashes of paprika for color and bake at 375 degrees until bubbling and cheese has browned a little. (You may need to put under the broiler for a few seconds once mix bubbles if cheese isn't browned)
• 12. Serve with bias cut French bread that has been drizzled with olive oil & toasted in 375 degree oven. Or crackers work too in a pinch, but I prefer hot bread.
• 13. Mangia!

WARM ARTICHOKE SHRIMP DIP

Steps:

• In large saucepan, mix artichoke hearts, cheese, mayonnaise, bread crumbs, garlic and lemon juice. Cook over medium heat 4 to 5 minutes, stirring frequently, until thoroughly heated. Stir in chopped shrimp.
• Spoon dip into serving bowl. Garnish with lemon peel and whole shrimp. Serve warm with pita crackers or breadsticks.

CALIFORNIA ARTICHOKE & SHRIMP DIP

Steps:

• Mix all ingredients overnight Serve with crisp crackers

SPINACH, SHRIMP, AND ARTICHOKE DIP

Steps:

• Preheat the oven to 350 degrees F. Lightly grease a 9 or 10-inch round ovenproof casserole and set aside. Bring a medium pot of water to a boil. Add the spinach in batches and cook until wilted, 2 to 3 minutes. Remove and refresh under cold running water. Squeeze to remove all excess water and chop. Set aside. In a medium pot, melt the butter over medium-high heat. Add the onions and cook, stirring, for 3 minutes. Add the garlic, salt, pepper, and cayenne, and cook, stirring, for 1 minute. Add the flour and cook, stirring constantly, to make a light roux, about 2 minutes. Add the milk and cream in a steady stream, and cook, stirring constantly, until thick and creamy, 2 to 3 minutes. Add the cooked spinach and lemon juice, and stir to incorporate. Add the shrimp, cubed and grated cheeses, artichoke hearts, and bacon, and stir well. Remove from the heat and pour into the prepared dish. Top with the Parmesan and bake until bubbly, about 10 minutes. Remove from the oven and serve hot with chips.

ROMANO'S MACARONI GRILL SHRIMP ARTICHOKE DIP

Steps:

• In a large saucepan over medium heat, combine half-and-half, clam juice and white wine.
• In a separate saucepan, melt butter.
• Add shallots and sauté until translucent.
• Add flour to butter mixture, stirring until flour is absorbed.
• Cook, stirring constantly, 2-3 minutes.
• Add heated half-and-half mixture all at once to the shallot mix, stirring constantly with a wire whip to remove any lumps.
• Add spinach, artichokes, shrimp, cayenne and black pepper and bring to a boil.
• Reduce heat and simmer 3 minutes, stirring occasionally, so the mixture does not scorch.
• Remove mixture from heat, and stir in cheese, if desired.
• Pour dip into bowl and serve hot.

SHRIMP ARTICHOKE DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium baking dish, mix together Cheddar cheese, Parmesan cheese, artichoke hearts, green onions, garlic salt, mayonnaise and shrimp. Sprinkle with paprika.
• Bake in the preheated oven 20 minutes, or until bubbly and lightly browned.

HOT ARTICHOKE DIP WITH SHRIMP, MUSTARD AND MOZZARELLA

Steps:

• Preheat oven to 375°F.
• Using an electric mixer, combine the cream cheese, cheddar, sour cream, mayonnaise, mustard and Worcestershire sauce until well blended.
• Add the artichoke hearts, shrimp, mozzarella, shallots, and thyme and mix well.
• Transfer to a baking dish, sprinkle lightly with paprika, and bake until golden brown, 20 to 30 minutes.
• Serve hot with chips.