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One-pan hot shrimp artichoke dip

This Hot shrimp dip with shrimp and artichokes is simple, amazing, and very easy to make. It's the best party appetizer ever!

Course Appetizer
Cuisine American
Keyword shrimp dip
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Calories 377 kcal


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:

  1. Preheat the oven to 400˚F. Lightly brush both sides of the bread with olive oil, place on a baking sheet and bake for 6 to 8 minutes; The toasts should be golden on the edges and slightly soft in the middle. You can also toast the bread in a large pan.

How to Make Shrimp and Artichoke Dip:

  1. Heat a large oven-safe skillet or a cast iron pan over medium/high heat. Put 1 tablespoon of butter in the hot pan, then add shrimp in a layer and season lightly with salt and pepper. Fry on each side for 2 minutes or until cooked through. Place on the chopping board to cool and cut into small pieces.

  2. In the same pan (there is no need to wash it). Melt 3 tablespoons of butter, 8 ounces of sour cream and 4 ounces of cream cheese.

  3. Add 6 ounces (or three quarters) of shredded cheese. Once the cheese has melted, add the drained chopped artichokes, minced shrimp, pressed garlic and 1 tablespoon of Tabasco or add as you like. Mix until hot and bubbling, then remove from the heat.

  4. Sprinkle the top with the remaining 2 ounces of shredded cheese and broil in the oven for 3 minutes or until the cheese melts, bubbling and golden in spots.

Recipe Notes

Source : Hot Shrimp Dip