Home > Appetizers > Hot Shrimp Dip (VIDEO)

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!

Hot shrimp dip in cast iron skillet with crostini toast dipped in center

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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

Crostini dipped into cooked shrimp dip with cheese pull

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.

  1. Brush both sides of bread lightly with oil.
  2. Place on a baking sheet and bake at 400˚F for 6-8 minutes. Done!

How to make simple crostini in the oven

Our Best Crowd-Pleasing Appetizers:

Shrimp Dip appetizer served with crostini

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

4.99 from 60 votes
Author: Natasha of NatashasKitchen.com
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.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Ingredients 

Servings: 8 as a dip

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

Instructions

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.

Nutrition Per Serving

377kcal Calories20g Carbs12g Protein27g Fat16g Saturated Fat74mg Cholesterol745mg Sodium116mg Potassium1g Fiber2g Sugar880IU Vitamin A3.4mg Vitamin C284mg Calcium4.2mg Iron
Nutrition Facts
Hot Shrimp Dip
Amount per Serving
Calories
377
% Daily Value*
Fat
 
27
g
42
%
Saturated Fat
 
16
g
100
%
Cholesterol
 
74
mg
25
%
Sodium
 
745
mg
32
%
Potassium
 
116
mg
3
%
Carbohydrates
 
20
g
7
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
12
g
24
%
Vitamin A
 
880
IU
18
%
Vitamin C
 
3.4
mg
4
%
Calcium
 
284
mg
28
%
Iron
 
4.2
mg
23
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword: shrimp dip
Skill Level: Easy
Cost to Make: $16-$20
Calories: 377

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. 

Crostini loaded with artichoke and creamy cheesy shrimp dip

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!

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

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Catherine Faulkner
    April 27, 2023

    I have made this before doing 1/2 shrimp and 1/2 crab! so delicious.
    My question is can I make the mixture a day ahead and bake the next day?

    Reply

    • Natasha
      April 27, 2023

      Hi Catherine, that does sound like a delicious combination! As long as your seafood is pretty fresh, you can make this a day ahead then cover and refrigerate and bake it just before serving.

      Reply

  • Tina
    December 16, 2022

    This looks yummy. I’m hoping to double and freeze 1/2. Has anyone tried freezing this or a similar dip?

    Reply

    • Natashas Kitchen
      December 16, 2022

      Hi Tina, I haven’t tried freezing this hot dip. I worry the cream will separate and not be the same after thawing.

      Reply

  • Abigail
    December 5, 2022

    Instead of broiling could you add this to a mini crockpot to keep warm?

    Reply

    • NatashasKitchen.com
      December 5, 2022

      I haven’t tested it in a crockpot. I think it could work but you’ll have to experiment with it.

      Reply

  • Karen
    December 4, 2022

    Any suggestion for a replacement for the artichoke? Have several that are not a fan of artichoke.

    Reply

    • Natasha's Kitchen
      December 4, 2022

      Hi Karen, you could omit them, but they do help to bulk up the dip. If omitting the artichoke, I would suggest going lighter on the hot sauce, or it might be overly salty. I hope you love this shrimp dip recipe!

      Reply

    • 1CC
      February 8, 2023

      I might try using hearts of palm as a substitute for the artichoke hearts.

      Reply

  • HN
    December 1, 2022

    Can I use lump crab meat instead of shrimp? I want to make this for Christmas Eve but got the lump crab at costco. Pls let me know. Thank you! Happy Holidays

    Reply

    • NatashasKitchen.com
      December 1, 2022

      Hi! I have not tested this with crab meat to advise. I would love to know how it turns out if you experiment.

      Reply

  • Debra
    November 20, 2022

    Love all your recipes so far they are absolutely awesome and easy thank you so much for making holiday cooking so much fun 👍 😊

    Reply

    • Natasha's Kitchen
      November 20, 2022

      Thank you for the awesome feedback!

      Reply

  • Catherine
    November 17, 2022

    Would it be alright to do half shrimp and half lumb blue crab meat?

    Reply

    • NatashasKitchen.com
      November 17, 2022

      Hi Catherine! I have not tested this with crab meat to advise. I would love to know how it turns out if you experiment.

      Reply

  • Lisa
    September 17, 2021

    Can I make this without artichoke hearts??

    Reply

    • Natashas Kitchen
      September 17, 2021

      Hi Lisa, you could omit them, but they do help to bulk up the dip. If omitting the artichoke, I would suggest going lighter on the hot sauce, or it might be overly salty. I hope you love this shrimp dip recipe!

      Reply

      • Lisa
        September 20, 2021

        Ok. Thanks!

        Reply

  • Josée Bélanger
    August 25, 2021

    JE N’AIMES PAS LES ARTICHAUD PAR QUOI LES REMPLACER

    Reply

    • Natasha's Kitchen
      August 26, 2021

      I honestly haven’t tried any other substitutes to advise.

      Reply

  • Jacqueline Bennett
    August 6, 2021

    I made this recipe and loved it! I did learn a lesson though. Do not keep left overs in a cast iron skillet in the refrig as the cast iron bleeds into the dip and totally ruined about half of the dip. What is another good oven safe skillet I can use?

    Reply

    • Natasha
      August 6, 2021

      Hi Jacqueline, an enamel coated cast iron would work well or a stainless steel skillet with a stainless steel handle (which is also oven safe)

      Reply

    • Helen
      August 31, 2021

      I’ve read over the recipe and watched the video and it looks wonderful. The artichokes used are not marinated right? Would it be a game changer to use the marinated variety? I usually follow recipes as given and I don’t want to ruin this one. Love, love, your recipes.

      Reply

      • Patricia
        September 13, 2021

        That would definitely be a gamechanger. The marinated artichokes are be used with charcuterie, and are already flavored by the oils they marinate in.

        Reply

  • Lindsey
    July 13, 2021

    Definitely better the next day!

    Reply

    • Natashas Kitchen
      July 13, 2021

      I’m so glad you enjoyed it!

      Reply

  • Becca
    July 3, 2021

    I enjoy your videos and recipes but your prep and cook times are not even close for this recipe?

    Reply

    • Natasha
      July 5, 2021

      Hi Becca, I just made this following the same instructions. You may need to adjust the heat up or down.

      Reply

  • Cyndy
    July 3, 2021

    I would love to take this to my friends summer home, but I will have about an hours drive. Can it be made ahead and then rewarmed. Looks yummy

    Reply

    • Natashas Kitchen
      July 3, 2021

      Hi Cyndy! I think that should work fine to make it a ahead and then reheat in the oven until hot 🙂

      Reply

  • April
    February 22, 2021

    Absolutely PHENOMENAL!!!!! DH and kids could not get enough of it!! Very simple to make and did not require a ton of extra seasoning. I didn’t have fresh garlic so I used minced – and sautéed it in the 3 tblsp of butter before adding the cream cheese and sour cream. Definitely a keeper! Thank you, Natasha!

    Reply

    • Natashas Kitchen
      February 22, 2021

      You’re welcome! I’m so glad you enjoyed this recipe.

      Reply

  • Whitney Crider
    February 17, 2021

    Could you use yogurt instead of the sour cream?

    Reply

    • Natasha
      February 17, 2021

      Hi Whitney, I honestly haven’t tried, but if experimenting, I would probably opt for a full-fat Greek yogurt which is less likely to separate. If you experiment, please let me know how it goes since someone else may have the same question.

      Reply

      • Whitney Crider
        February 21, 2021

        I convinced my kids this tasted like cheese pizza dip and they loved it! I was surprised. Usually when I spend a lot of effort and time on a beautiful delicious meal, they snub their noses. They couldn’t get enough! My Tabasco had apparently went bad (was going to use it), so I used a nice probiotic Sriracha I buy from my health food store (it’s the best tasting one I’ve found) and Stonyfield organic whole milk yogurt as it’s what I buy. I typically have less reason to purchase sour cream, so I usually don’t have it. I highly recommend this recipe!! We bought ‘On the Border’ brand chips (also best I have found, as they seem less salty and maintain crunch when cooked if you are making nachos). Hope the tips help! This recipe, as always from you, was incredible.

        Just checked and the brand on the Sriracha is Wildbrine spicy kimchi Sriracha.

        Reply

        • Natasha's Kitchen
          February 22, 2021

          Wow, that’s awesome feedback! Thank you so much for sharing that with us and for recommending this recipe. The tips are so helpful too, we appreciate it!

          Reply

      • Whitney Crider
        February 21, 2021

        Was going to add – my four year old son kept saying as he was eating this, “You should make this all the time! Save these leftovers! I want them!” Lol. 🖤🖤

        Reply

  • Darrell Payne
    February 8, 2021

    I used a Cajun salt in place of table salt and added 1\4 cup of Anaheim chileduring the shrimp cooking process. Totally loved the outcome.

    Reply

    • Natasha's Kitchen
      February 9, 2021

      I’m glad you loved it! Thank you for sharing, Darrell.

      Reply

  • Eleni Harisopoulos
    February 8, 2021

    Can you use Mexican blend cheese if you don’t have plain Monterey Jack ? Or mozzarella cheese ?

    Reply

    • Natashas Kitchen
      February 8, 2021

      Hi Eleni, we recommend making it as written. I can’t say the outcome will be the same – impacting the flavor profile with Mexican. If you happen to give it a try, I would love to know how you like that.

      Reply

  • Cheryl
    January 17, 2021

    Do you have a cookbook for sale? I would love to have all your recipes in one handy book.

    Reply

    • Natasha
      January 17, 2021

      Hi Cheryl, I don’t have one yet, but I have something in progress but it will be awhile still.

      Reply

  • Camille
    January 1, 2021

    I made this last night it was so good. I didn’t use artichokes I sautéed some fresh spinach and chopped it up. Thanks for the recipe I will be making it again.

    Reply

    • Natashas Kitchen
      January 1, 2021

      You’re welcome! I’m so happy you enjoyed it, Camille!

      Reply

    • Lindalee S
      January 8, 2021

      Thanks for the spinach idea. I have tons of fresh and no canned artichokes!

      Reply

  • Dian
    December 31, 2020

    Making this for New Years. Have
    a safe and Happy New Year!

    Reply

  • Theresa Schultz
    December 30, 2020

    The dip looks delicious thank you for the recipe
    whishing you and family the best in 2021

    Reply

    • Natashas Kitchen
      December 30, 2020

      You’re welcome, Theresa! Happy New Year!

      Reply

  • Monique
    December 27, 2020

    Making this for New Years Day!
    Should the artichokes be canned in water or in oil?

    Reply

  • Kat R
    December 26, 2020

    Two of my favorite recipes are for a hot crab dip and a hot artichoke dip. I’m going to try this recipe using crab meat. Ringing in 2021!

    Reply

    • Natashas Kitchen
      December 26, 2020

      Hi Kat! I’m so glad you enjoyed that! Have you tried out Hot Shrimp Dip?

      Reply

    • HN
      December 1, 2022

      How did it turn out with crab? I want to try it with lump crab meat.

      Reply

  • John
    December 26, 2020

    My family LOVED this! Thank you!

    Reply

    • Natashas Kitchen
      December 26, 2020

      You’re welcome! I’m so happy you enjoyed it John!

      Reply

  • Sur
    November 10, 2020

    Can you make this dip with canned shrimp?

    Reply

  • Kelley Ortiz
    September 10, 2020

    I made this at the beach for my friends 40th Bday Bash last week. I am already getting requests to make is again! I am actually making today for my boys at home! (Here in San Antonio,Texas) Thank you for all your delicious recipes. I am big fan of the Cowboy Cavier and i look forward to making your meatloaf recipe the weekend!
    You are awesome.

    Reply

    • Natashas Kitchen
      September 10, 2020

      You’re welcome! I’m so happy you enjoyed this recipe!

      Reply

  • Renate
    January 23, 2020

    Can this be made in crockpot?

    Reply

    • Natashas Kitchen
      January 23, 2020

      Hi Renate, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe.

      Reply

  • cindy R Hoeffel
    January 1, 2020

    Can I use chedder cheese instead of of Jack. I have everything in the house but that. Looks so good

    Reply

    • Natasha
      January 1, 2020

      Hi Cindy, I haven’t tested with cheddar but cheddar cheese should still work. Cheddar does seem to release a little more oil though so keep that in mind.

      Reply

  • Magda
    December 25, 2019

    I want to make this but I don’t like artichoke, what can I Use to substitute.
    Thank you

    Reply

    • Natasha
      December 25, 2019

      Hi Magda, I really haven’t tested with anything else, but I suppose corn could work well.

      Reply

  • jennifer lynn torres
    August 23, 2019

    where do i find your daily recipes too follow you

    Reply

  • jennifer torres
    August 23, 2019

    yummy im making this

    Reply

    • Natashas Kitchen
      August 23, 2019

      That’s so great! I hope you love it!

      Reply

  • Beth tate
    August 21, 2019

    Is that nutrion for the entire thing?

    Reply

    • Natashas Kitchen
      August 21, 2019

      Hi Beth, that would be per serving. This recipe makes 8 servings.

      Reply

  • George
    February 20, 2019

    Fabulous, fabulous, fabulous, did I say fabulous? Fabulous recipe. I had some minor challenges trying to figure out the sequence of steps. Do you make the crostini first? Tabasco is one of my favourites/favorites. Please pass on my comments and request for more great Natasha’s Kitchen Tabasco recipes.

    Next time making this recipe I’ll double the Tabasco and garlic.

    Reply

    • Natashas Kitchen
      February 20, 2019

      Hi George, we usually make that first. Then we enjoy the dip really fresh! & thank you for that wonderful review! I’m so happy you enjoyed this recipe!

      Reply

  • Ksusha.A
    February 16, 2019

    Very good!
    Even though made with leftovers/different cheese it turned out great!

    Reply

    • Natashas Kitchen
      February 17, 2019

      I’m so happy to hear that, Ksusha!! Thank you for sharing that with me!

      Reply

  • Francis Vu
    February 3, 2019

    Natasha, my partner Kyle and I love your recipes, and love getting ideas from your videos. Your dishes are always user-friendly and so tasty.

    Thank you for sharing with us!

    Francis

    Reply

    • Natashas Kitchen
      February 3, 2019

      You’re welcome! I’m so happy you enjoyed our recipes!

      Reply

  • Melanie
    February 2, 2019

    Another excellent recipe! This was pretty simple and very tasty. I made it as an appetizer and it turned into dinner for three. I know I can count on Natasha’s recipes to be easy to replicate and always delicious. Thank you!

    Reply

    • Natashas Kitchen
      February 2, 2019

      I’m so inspired reading your review. Thank you, Melanie!

      Reply

  • Nancy
    January 30, 2019

    If I omit the artichokes, would I substitute or add anything else? What would you do?

    Reply

    • Natasha
      January 30, 2019

      Hi Nancy, you could omit them but they do help to bulk up the dip. If omitting the artichoke, I would suggest going lighter on the hot sauce or it might be overly salty. I hope you love this shrimp dip recipe!

      Reply

      • Lee
        August 18, 2019

        If not using artichokes, would a can of diced water chestnuts be a compatible substitute?

        Reply

        • Natashas Kitchen
          August 18, 2019

          Hi Lee, I haven’t tested that to advise. If you experiment, let me know how you liked the recipe.

          Reply

  • Kathy Formas
    January 30, 2019

    I always thought it was not easy to make, but after watching you prepare this, I’m now going to be making it. Thank you for sharing.

    Reply

    • Natashas Kitchen
      January 30, 2019

      You’re welcome! I hope you love it and look forward to your feedback!

      Reply

      • Tashmier
        December 9, 2019

        If making this for holiday party with about 40 people should I double the recipe?

        Reply

        • Natashas Kitchen
          December 9, 2019

          Hi Tashmier, this recipe serves 8 as a dip. It would depend on what other options you have but for that many people it may be a good idea.

          Reply

  • Stephen Butler
    January 30, 2019

    looks amazing, I’ve gotta try this, love your Recipes x

    Reply

    • Natashas Kitchen
      January 30, 2019

      I’m so happy to hear that!

      Reply

  • Mallory Lanz
    January 30, 2019

    I could just make a meal out of this. It’s that good!

    Reply

    • Natashas Kitchen
      January 30, 2019

      Isn’t that the best! Thank you for your feedback, Mallory!

      Reply

  • Alli
    January 30, 2019

    We make this all the time. Your recipe is simple the best. Thank you!

    Reply

    • Natashas Kitchen
      January 30, 2019

      Aww that makes me happy! Thank you for that great review, Alli!

      Reply

  • Aimee Shugarman
    January 30, 2019

    Just found my game day snack!

    Reply

    • Natashas Kitchen
      January 30, 2019

      This is so perfect for game day!

      Reply

  • Katerina @ diethood .com
    January 30, 2019

    WOW!! This looks absolutely amaaazing!! I can’t wait to try it!! YUM!!

    Reply

    • Natashas Kitchen
      January 30, 2019

      Thank you for sharing your wonderful review with us, Katerina!

      Reply

  • shelby
    January 30, 2019

    This is so delicious! I cook my own shrimp. I think it gives it so much flavor that way. It is also the only way my husband has eaten artichokes and not complained! 🙂

    Reply

    • Natashas Kitchen
      January 30, 2019

      Sounds like you found a new family favorite! Thank you for that wonderful review, Shelby!

      Reply

  • Tanya
    November 5, 2018

    Hi Natasha can I use already cooked shrimp for this recipe?

    Reply

    • Natashas Kitchen
      November 5, 2018

      Hi Tanya! Yes you can use pre-cooked shrimp, I would add them cooked and skip the cooking shrimp step initially, or they will become rubbery.

      Reply

  • Helyn
    January 11, 2018

    Happy New Year! Made this New Year’s eve and could not get over how quick and easy this was to throw together! AGAIN, fun to make. I used Argentinian shrimp..find them sweeter.. it was, as usual a super hit. My friend needed to be cut off by the better half so that he would eat supper.. too funny. Superb !

    Reply

    • Natasha's Kitchen
      January 11, 2018

      Happy New Year Helyn! I’m glad to hear how much everyone enjoys the recipe. Thanks for sharing your excellent review!

      Reply

  • Julie
    January 1, 2018

    Made this exactly as the recipe called for and it was a HUGE hit! So delicious! Prep time takes longer than 5 mins, but I’m not a pro. Would highly recommend.

    Reply

    • Natasha's Kitchen
      January 1, 2018

      I’m glad to hear how much everyone loves the recipe! Thanks for sharing your fantastic review Julie!

      Reply

  • Linda
    December 25, 2017

    I made this last evening for Christmas Eve, and it was absolutely delicious! The baguette slices were perfect. It makes plenty, and for a small gathering, there was enough to send my guests home with a little leftovers for later. Thank you Natasha. Merry Christmas.

    Reply

    • Natasha's Kitchen
      December 26, 2017

      You’re welcome Linda! I’m glad to hear the recipe is such a HIT! Thanks for sharing your wonderful review! Happy Holidays 🙂

      Reply

  • Jenny
    December 23, 2017

    Can I make this the day before? Say yes! I am making it now!

    Reply

    • Natasha
      natashaskitchen
      December 23, 2017

      Hi Jenny, I”m sorry I couldn’t get to your question sooner. I think that should work fine to make it a day ahead and then reheat in the oven until hot 🙂

      Reply

  • PNW Empty Nesters
    December 21, 2017

    I made this for a party of 17 girlfriends and the gals just loved it! My husband was able to sneak a plate and liked it so much we’re serving it again for another holiday gathering. I was able to make ahead, then put it in the broiler before guests arrived. Followed recipe exactly, we’ll be sure to keep this one handy.

    Reply

    • Natasha's Kitchen
      December 21, 2017

      I’m glad to hear the recipe is such a HIT! Thanks for sharing your excellent review with other readers!

      Reply

  • Helyn
    December 12, 2017

    Just one dum question… pound of shrimp…what size do you use? Am thinking large Argentinian Shrimp…
    please and thank you..
    automatically giving it 5 stars.. just know it is minimally 5..

    Reply

    • Natasha
      natashaskitchen
      December 12, 2017

      Great question! Sorry I missed that! It is large shrimp (21-30 count). This recipe will work even with smaller shrimp since they are chopped anyways 🙂

      Reply

      • Helyn
        December 12, 2017

        Thanks!!! The 21 to 30 count more flavourful even if chopped up IMHO. :)Just my quirk.
        Anxious to try this one in the near future!!

        Reply

        • Natasha's Kitchen
          December 12, 2017

          You’re welcome Helyn, thanks for asking!

          Reply

  • 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

  • Sheila @ Kitchen Territory
    December 6, 2016

    This looks so divine Natasha! This is just perfect for the holiday entertaining as I’m sure it will be a sure hit! Plus with the shrimp added, it just makes it more hearty! That would be an interesting bday cake! 😉

    Reply

    • Natasha
      natashaskitchen
      December 6, 2016

      Lol. I laughed out loud when he said that. He’s not big into cakes and he was completely smitten with this dip. He has me play the video for him over and over and he’s mesmerized by the cheese pull – it’s adorable!! 🙂 Thanks Sheila!

      Reply

  • Tzivia
    December 4, 2016

    Omg wow yummmm fish and cheese what an interesting combo unfortunately I cannot eat real shrimp for religious dietary reasons am wondering if it would work with kosher mock shrimp otherwise nevertheless great awesome yummy cool recipe @ always Natasha darlin job well done cheers

    Reply

    • Natasha
      natashaskitchen
      December 4, 2016

      Hi Tzivia, I’m not familiar with kosher mock shrimp but I do think shredded rotisserie chicken or well drained canned chicken would work as well, but omit the salt since the chicken is already seasoned. Or you might try our spinach and artichoke dip which is very close to this one just minus the shrimp and adding in well drained (squeezed dry), thawed frozen spinach.

      Reply

  • larryc
    December 3, 2016

    HI Natasha – for those who prefer a flash of hot sauce heat w/o the salt, try using “simple truth organic” brand of Japaleno hot sauce. Nearly zero salt per tsp. Can be bought at QFC and Kroger outlets, long with Fred Meyer.

    Reply

    • Natasha
      natashaskitchen
      December 3, 2016

      Thanks for sharing! You’re absolutely right, you do have to be mindful of salt when using it since Tabasco is made of 3 ingredients, one of which is salt which is why I hardly added any salt to this recipe (just a tiny sprinkling on the shrimp) and it was perfectly seasoned with the Tabasco :). Thanks Larry!

      Reply

  • Sara @ Last Night's Feast
    December 2, 2016

    This dip looks absolutely divine! I think I’m going to edit my Christmas lineup around this =)

    Reply

    • Natasha
      natashaskitchen
      December 2, 2016

      Ha! That is awesome! Thank you for the great compliment and I hope you have a merry Christmas!

      Reply

  • Tieghan Gerard
    December 2, 2016

    Wow! I am in awe over here. This looks amazing!

    Reply

    • Natasha
      natashaskitchen
      December 2, 2016

      Thank you Tieghan, that is quite a compliment coming from you. Your food always makes me drool (in the most ladylike way possible)! 🙂

      Reply

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