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.
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 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.