Description
A creamy, rich, and crowd-pleasing hot shrimp dip featuring tender shrimp, aromatic garlic, shallots, and a blend of sharp cheddar and Monterey Jack cheeses. Perfect for any gathering.
Ingredients
Scale
- 1 pound raw shrimp, peeled, deveined, and chopped
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 3 garlic cloves, minced
- 1 small shallot, diced
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup sharp cheddar cheese, grated
- 1/2 cup Monterey Jack cheese, grated
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons chopped green onions
- 1 tablespoon chopped parsley
Instructions
- Preheat: Preheat oven to 375 degrees Fahrenheit and lightly grease an 8 inch baking dish.
- Sauté Shrimp: Heat olive oil and butter in a skillet over medium heat. Add chopped shrimp and cook 2 minutes until just starting to turn pink. Remove from heat.
- Cook Aromatics: In the same skillet cook shallots for about 3 minutes until softened. Add garlic and cook 30 seconds until fragrant.
- Combine Base: In a bowl mix cream cheese, sour cream, and mayonnaise until smooth.
- Season: Stir in paprika, cayenne, salt, black pepper, and lemon juice.
- Fold: Fold in shrimp, cooked shallots, garlic, cheddar cheese, Monterey Jack, and green onions.
- Prepare Dish: Transfer mixture to the baking dish and spread evenly.
- Bake: Bake 18 to 22 minutes until hot and bubbling with a lightly golden surface.
- Serve: Rest 5 minutes, sprinkle with parsley, and serve warm with chips or toasted bread.
Notes
Ensure cream cheese is fully softened to avoid lumps. If the top needs more color, broil for 1-2 minutes after baking.
- Prep Time: PT15M
- Cook Time: PT22M
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 580 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 145 mg