Hot Shrimp Dip (VIDEO)
Hot Shrimp Dip is the ultimate game day or party appetizer. It is creamy, cheesy and loaded with shrimp and artichokes.
This shrimp dip recipe is made in one pan, preserving every bit of shrimp flavor. If you enjoyed our spinach artichoke dip, you will LOVE this!
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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 dip. It really is THAT GOOD!
Can I use Pre-Cooked Shrimp?
You will get the most shrimp flavor when you start with raw shrimp and cook it yourself, not to mention the shrimp bits stay in the dip since it is all cooked in 1-pan, but you can use the following and just skip the first step cooking the shrimp:
- Shrimp Meat
- Canned Shrimp, well-drained
- Cooked, peeled & deveined shrimp
Serve this Shrimp Dip with:
- Mini Toasts (instructions in recipe below)
- Tortilla chips (low sodium is best)
- Pita chips
- Your favorite crackers
How to Make Crostini (Mini Toasts):
Making your own crostini is the easiest thing and will give your appetizer a sophisticated touch. A perfect crostini will be golden at the edges and have slightly soft centers.
- Brush both sides of bread lightly with oil.
- Place on a baking sheet and bake at 400˚F for 6-8 minutes. Done!
Our Best Crowd-Pleasing Appetizers:
- Cowboy caviar – our most requested appetizer
- Avocado Shrimp Salsa – made on the regular in our house
- Shrimp Cakes – with an incredible lemon aioli dip
Watch Natasha Make this Shrimp Dip:
Do cravings for hot cheesy dip hit you every time you watch this?
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Hot Shrimp Dip
This hot shrimp dip is the perfect 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.
For the Mini Toasts:
- 1 baguette cut into 1/2" slices
- 2 Tbsp olive oil
For the Shrimp Dip:
- 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
- 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, chopped
- 1 garlic clove pressed
- 1 Tbsp Tabasco or to taste
How to Make Mini Toasts:
Preheat oven to 400˚F. Brush both sides of bread lightly with olive oil, place on a baking sheet and bake 6-8 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:
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.
In the same pan (no need to wash it). Melt together 3 Tbsp butter, 8 oz sour cream, and 4 oz cream cheese.
Stir in 6 oz (or three fourths) of shredded cheese. As soon as 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.
Sprinkle top with remaining 2 oz of shredded cheese and broil in the oven 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 post was previously published in 2016 and some of the text and photos were updated.
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!