Holiday Shrimp Artichoke Dip (VIDEO Recipe)

This 1-pan hot shrimp artichoke dip is the perfect holiday appetizer. This shrimp dip is easy, creamy, cheesy, fully loaded, and boy is it ever good! | natashaskitchen.com

This hot shrimp artichoke dip is the perfect holiday appetizer. It’s easy, creamy, cheesy, fully loaded and boy is it ever good! This shrimp dip is made in one pan, preserving every ounce of shrimp flavor. The secret ingredient here is Tabasco Pepper Sauce – it provides great peppery flavor and adds just the right amount of heat to this dip.

My son ate about a quarter of the dip and exclaimed, “Mom this is sooo good! Make this for my birthday – this can be my birthday cake!” The funny thing is; he was totally serious and completely smitten with this shrimp and artichoke dip.

Big Thank you to Tabasco for sponsoring this video recipe. We’ve partnered with our friends at Tabasco to create a memorable and scrumptious holiday menu and will share a new and exciting video recipe weekly until New Years. Stay tuned!! 

Watch How to Make Shrimp Artichoke Dip:

For the holidays, I love serving this dip with mini toasts; golden, crispy, and surprisingly easy to make! You can also sub for pita chips if you wish.

This 1-pan hot shrimp artichoke dip is the perfect holiday appetizer. This shrimp dip is easy, creamy, cheesy, fully loaded, and boy is it ever good! | natashaskitchen.com

Ingredients for Mini Toasts:

1 baguette, cut into 1/2″ slices
2-3 Tbsp butter or oil

Ingredients for Shrimp Artichoke Dip:

1 lb raw shrimp, peeled and deveined
1 Tbsp butter
salt and pepper to taste

4 oz cream cheese
8 oz sour cream (light is ok)
4 Tbsp unsalted butter
8 oz monterey Jack Cheese, shredded, divided
14 oz quartered artichoke hearts, well drained and chopped
1 large garlic cloves
1/2 to 1 Tbsp Tabasco Pepper Sauce, or to taste

How to Make Mini Toasts:

1. Preheat oven to 400˚F. Brush both sides of bread lightly with butter or oil, place on a baking sheet and bake at 400˚F for 8-10 minutes – toasts should be golden on the edges and slightly soft in the centers. You can also toast the breads on a large skillet. If you’re pressed for time you can also serve this dip with pita chips or low-salt tortilla chips.

This 1-pan hot shrimp artichoke dip is the perfect holiday appetizer. This shrimp dip is easy, creamy, cheesy, fully loaded, and boy is it ever good! | natashaskitchen.comhot-shrimp-and-artichoke-dip-2

How to Make Shrimp Artichoke Dip:

1. Heat a large oven-safe skillet or cast iron pan over medium/high heat. Add 1 Tbsp butter to the hot skillet then add shrimp in a single layer and season lightly with salt and pepper. Saute 2 minutes per side or just until cooked through. Transfer to cutting board to cool slightly then coarsley chop into pea-sized pieces.

2. In the same pan (no need to wash it). Melt together 3 Tbsp butter, 8 oz sour cream, and 4 oz cream cheese.

3. Stir in 6 oz (or three fourths) of your shredded cheese. As soon as the cheese is melted, add drained chopped artichoke, chopped shrimp meat, pressed garlic and 1 Tbsp Tabasco, or add Tabasco to taste. Stir together until mixture is hot and starting to bubble then remove from heat.

4. Sprinkle top with remaining 2 oz of shredded cheese and put under broiler for 3 minutes or until cheese is melted, bubbling and golden in spots.

This 1-pan hot shrimp artichoke dip is the perfect holiday appetizer. This shrimp dip is easy, creamy, cheesy, fully loaded, and boy is it ever good! | natashaskitchen.comThis 1-pan hot shrimp artichoke dip is the perfect holiday appetizer. This shrimp dip is easy, creamy, cheesy, fully loaded, and boy is it ever good! | natashaskitchen.com

Shrimp Artichoke Dip VIDEO Recipe

4.8 from 4 reviews
Prep time:
Cook time:
Total time:
This hot shrimp and artichoke dip is the perfect holiday appetizer. It's easy, creamy, cheesy, fully loaded and boy is it ever good! If pressed for time, serve with pita chips or low-salt tortilla chips.
Author:
Skill Level: Easy
Cost To Make: $16-$20
Serving: 6 to 8 as an appetizer

Ingredients

For the Mini Toasts:

  • 1 baguette, cut into ½" slices
  • 2-3 Tbsp butter or oil

For the Shrimp and Artichoke Dip:

  • 1 lb raw shrimp, peeled and deveined
  • 1 Tbsp butter
  • salt and pepper to taste
  • 4 oz cream cheese
  • 8 oz sour cream (light is ok)
  • 4 Tbsp unsalted butter
  • 8 oz monterey Jack Cheese, shredded, divided
  • 14 oz quartered artichoke hearts, well drained and chopped
  • 1 large garlic clove, pressed
  • 1 Tbsp Tabasco, or to taste

Instructions

How to Make Mini Toasts:

  1. Preheat oven to 400˚F. Brush both sides of bread lightly with butter or oil, place on a baking sheet and bake 8-10 min - toasts should be golden at the edges and slightly soft in centers. You can also toast the breads on a large skillet.

How to Make Shrimp and Artichoke Dip:

  1. Heat a large oven-safe skillet or cast iron pan over med/high heat. Add 1 Tbsp butter to the hot skillet then add shrimp in a single layer and season lightly with salt and pepper. Saute 2 min per side or just until cooked through. Transfer to cutting board to cool slightly then chop into pea-sized pieces.
  2. In the same pan (no need to wash it). Melt together 3 Tbsp butter, 8 oz sour cream, and 4 oz cream cheese.
  3. Stir in 6 oz (or three fourths) of shredded cheese. As soon as the cheese is melted, add drained chopped artichoke, chopped shrimp meat, pressed garlic and 1 Tbsp Tabasco, or add to taste. Stir together until mixture is hot and bubbling then remove from heat.
  4. Sprinkle top with remaining 2 oz of shredded cheese and broil 3 min or until cheese is melted, bubbling and golden in spots.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

 

This 1-pan hot shrimp artichoke dip is the perfect holiday appetizer. This shrimp dip is easy, creamy, cheesy, fully loaded, and boy is it ever good! | natashaskitchen.com

Make this for your next holiday get together – it disappears fast! If you’re lucky enough to have leftovers, this shrimp artichoke dip reheats really well on the stove, in the oven or microwave and it’s as tasty as the day you made it!

What’s you’re favorite way to incorporate Tabasco for the holidays?

This 1-pan hot shrimp artichoke dip is the perfect holiday appetizer. This shrimp dip is easy, creamy, cheesy, fully loaded, and boy is it ever good! | natashaskitchen.com

Read comments/reviewsAdd comment/review

  • Greg
    November 2, 2017

    Any chance you have the nutritional info for this? Minus the mini toasts? Reply

    • Natasha's Kitchen
      November 3, 2017

      Due to time constraints, I don’t typically include nutritional info, but check out this nutrition analyzer – you can plug in the ingredients from any recipe, select the serving size and it will give you nutritional info, calories, etc. I hope that is helpful to you Greg! Reply

  • Alena
    December 27, 2016

    I never used Tabasco in any of my cooking. Any idea of how this would turn out without Tabasco? Or perhaps anything to use as substitution Reply

    • Natasha
      natashaskitchen
      December 27, 2016

      Hi Alena, you can omit the Tabasco or use your favorite hot sauce. Just adjust seasoning to taste since Tabasco has salt in it which is why I don’t add any salt to the dip. Enjoy! 🙂 Reply

      • Alena
        December 27, 2016

        Gotcha, thanks for taking the time to answer my question. Reply

        • Alena
          December 28, 2016

          I don’t have an oven-safe skillet, so i just cooked everething in a regular pan, then transfurred it to a glass pie dish and put it under the broiler. Turned out delicious 🙂 Reply

          • Natasha's Kitchen
            December 28, 2016

            I am so glad it turned out well! Thank you for sharing Alena 🙂

  • Inessa
    December 17, 2016

    Hi Natasha, I would want to make this for a party but I have to travel an hour. Any recommendations on how I can (if I can) remake this and then heat it up????

    Thanks Reply

    • Natasha
      natashaskitchen
      December 17, 2016

      Hi Inessa, I would make it and don’t broil until you get to your party, then heat on the stove just until very warm/hot (don’t cook too long or it will rubberize the shrimp), then broil as instructed. Reply

  • Natasha
    December 14, 2016

    Natasha, Thank you very much for this amazing dip. I am cooking it for my Christmas party. Reply

    • Natasha's Kitchen
      December 15, 2016

      You’re very welcome Natasha! 🙂 Reply

  • Alena
    December 14, 2016

    Hi 🙂 what kind of artichoke did you use? I went to the store and saw some in jars as well as canned. Reply

    • Natasha
      natashaskitchen
      December 14, 2016

      Hi Alena, you can use the one in cans or jars – I used canned and they were plain, not marinated. I think the can said “brined”. Reply

  • Natalie
    December 6, 2016

    Be still my heart!! I love melty cheese and probably eat way too much of it! I love everything about this! Reply

    • Natasha
      natashaskitchen
      December 6, 2016

      Haha!! You and me both!! 🙂 Reply

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