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 large (21-30 count) 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.com

hot-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.com

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

Shrimp Artichoke Dip VIDEO Recipe

4.91 from 10 votes
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
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: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $16-$20
Servings: 6 to 8 as an appetizer

Ingredients

For the Mini Toasts:

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

For the Shrimp and Artichoke Dip:

  • 1 lb large 21-30 count 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

natashaskitchen

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 recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Tanya
    November 5, 2018

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

    • Natashas Kitchen
      November 5, 2018

      Hi Tanya! I haven’t made this with precooked shrimp. I think that may make it too rubbery. However, if you experiment I would love to know how you like it! 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

  • 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

  • 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

  • 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

Add comment/review

Leave a comment

As Featured On

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.