Spinach Shrimp and Artichoke Dip
Dive into indulgent flavor with this Spinach Shrimp and Artichoke Dip, a luxurious twist on the classic party favorite. Packed with juicy, perfectly sautéed shrimp, fresh baby spinach, and tender artichoke hearts, this creamy, cheesy dip is an irresistible blend of textures and bold flavors. Made with a rich base of cream cheese, sour cream, and mayonnaise, it’s elevated further with the savory depth of Parmesan and gooey mozzarella. A hint of garlic and a squeeze of fresh lemon juice add brightness, while a sprinkle of optional red pepper flakes brings a touch of heat. Perfectly baked until bubbly and golden, this dip is the ultimate appetizer for entertaining, pairing beautifully with crusty bread, crackers, or crisp vegetables. Ready in just 40 minutes, it’s sure to be the centerpiece of your next gathering—comfort food at its finest.
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Recipe Information
Ingredients
- 225 grams raw shrimp, peeled and deveined
- 150 grams baby spinach, fresh
- 185 grams artichoke hearts, canned, drained and chopped
- 225 grams cream cheese, softened
- 120 ml sour cream
- 60 ml mayonnaise
- 60 grams Parmesan cheese, freshly grated
- 120 grams mozzarella cheese, shredded
- 3 cloves garlic, minced
- 15 ml olive oil
- 10 ml lemon juice, freshly squeezed
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 teaspoons red pepper flakes (optional)
- bread, crackers, or vegetables for serving
Instructions
Preheat your oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and opaque. Remove from the skillet and chop into bite-sized pieces. Set aside.
In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant. Add the spinach and cook for 2-3 minutes until wilted. Remove from heat and set aside.
In a large mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, Parmesan cheese, mozzarella cheese (reserving 30 grams for topping), lemon juice, salt, black pepper, and red pepper flakes (if using). Stir until well mixed.
Fold in the cooked shrimp, wilted spinach, and chopped artichoke hearts into the cheese mixture.
Transfer the mixture to an oven-safe baking dish. Smooth out the top and sprinkle the reserved mozzarella cheese over it.
Bake in the preheated oven for 20-25 minutes, or until the dip is bubbly and golden on top.
Remove from the oven and let it cool for 5 minutes before serving.
Serve warm with bread, crackers, or vegetables for dipping. Enjoy!
Nutrition Facts
Calories |
2677 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.2 g | 263% | |
| Saturated Fat | 95.7 g | 478% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 936 mg | 312% | |
| Sodium | 4890 mg | 213% | |
| Total Carbohydrate | 88.5 g | 32% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 21.9 g | ||
| Protein | 135.7 g | 271% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2323 mg | 179% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 2223 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
