Shrimp Scampi Dip
One of the best (and easiest) dips I’ve ever had, baked to absolute creamy, cheesy perfection!
If I had to choose between shrimp scampi pasta versus this shrimp scampi dip, I choose this dip hands down every single time. No questions asked.
Because, really, the pasta form doesn’t even come close to this.
You get tons of cheesiness and creaminess that you just don’t get in the pasta. Plus, finger foods always taste better.
Just be sure to have some extra bread slices for dipping. We ran out of bread and had to make an immediate grocery store run so that we can finish this dip!
Shrimp Scampi Dip
One of the best dips I’ve ever had, baked to absolute creamy, cheesy perfection!
Ingredients
- 2 tablespoons unsalted butter
- 8 ounces medium shrimp, peeled, deveined and roughly chopped
- 4 cloves garlic, minced
- ½ teaspoon red pepper flakes, or more, to taste
- ¼ cup white wine*
- 2 tablespoons freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper, to taste
- 4 ounces cream cheese, at room temperature
- ¼ cup sour cream
- 3 tablespoons mayonnaise
- 2 tablespoons chopped fresh parsley leaves
- ½ cup shredded mozzarella cheese, divided
- 2 tablespoons grated Parmesan
Instructions
- Preheat oven to 350 degrees F. Lightly oil a 9-inch baking dish or coat with nonstick spray.
- Melt butter in a large skillet over medium high heat. Add shrimp, garlic and red pepper flakes. Cook, stirring occasionally, until pink, about 2 minutes. Stir in wine and lemon juice; season with salt and pepper, to taste.
- Bring to a simmer; remove from heat and stir in cream cheese, sour cream, mayonnaise, parsley, 1/4 cup mozzarella and Parmesan.
- Spread mixture into the prepared baking dish; sprinkle with remaining 1/4 cup mozzarella. Place into oven and bake until bubbly and golden, about 10-12 minutes.
- Serve immediately.
Notes
*Chicken stock can be used for white wine as a non-alcoholic substitute.
Did you make this recipe?
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This is my go to party dip. I read reviews saying it was watery or soupy – I’ve adjusted this recipe and no not add wine/chicken stock at all! I also double the shrimp and add a hefty amount more of the cheeses. There have been times I’ve had to blot butter grease off the top after baking…so be a bit more light on the butter usage!!
I’ve made this several times, and it has always been very soupy, but delicious. Just made it and left out the mayo and wine and cut the sour cream to 1 tbsp. I also added lemon pepper to amp up the lemon taste, and we have a winner!
This is so wonderful. I have made this several times and have gotten rave reviews. I must try appetizer recipe!
Loved the taste but was like soup so I added more cheese to it what did I do wrong?
Same. Was very soupy, but delicious. I used fresh mozz so maybe that was why. Fresh mozz has a lot of moisture.
Fantastic recipe! Followed exactly. So delicious it is sinful! Made a huge batch for a small amount of people so using the leftovers on toast for breakfast.
I can’t have gluten or dairy, so I made this recipe using all gf and df ingredients and it turned out amazingly well. All of my dairy-eating friends and family raved about how good and cheesy it was. This recipe is definitely going into my file of favorites. It was a little more liquidy than I wanted (probably because of my substitutions) so I added about a 1/2 cup of gluten free plain bread crumbs to thicken it up and it worked great. Thank you so much for posting this!
This was fabulous! I added a jalapeno to it, as I live in Mexico 🙂
Love this recipe! Always a hit. I add fresh spinach to the mixture as well.
Really good, just leave off the salt for flavoring. It’s salty enough.
Could you use already cooked shrimp like shrimp cocktail? What about adding a little Old Bay seasoning?
I made this last night for a friend’s small birthday get together and it was a major hit! I opted to add in a bit of Chicken Broth and then went for Greek Yogurt instead of both the Mayo and Sour Cream (in attempts to be a bit healthier) and it was fabulous!
This will be a go-to for future get-togethers and I already want to make it again it was so delicious!!!
Let me begin by saying I used frozen salad shrimp (all I had) dried well after thawing and I had no issues with the dip being “soupy.” This dip is amazing and EVERYONE loved it! I served it with garlic bagel chips and there were no leftovers 🙁 It is one of the best dips I’ve every had and can’t wait to make again.
I have not made this yet but,I would like to know if it could be made in an electric fondue pot Or at least kept warm after baking in an electric fondue pot?
I don’t think a fondue pot would get hot enough to cook it, but I’ve made it in the oven and kept warm in a fondue pot.
Absolutely one of the best dips I’ve ever made. It’s so easy to prepare. I have numerous requests for it when ever
we have a get-to-gether. Big hit!!!
We love this. It isn’t thick at all. So I have actually poured this over pasta and served as a main course. My family raved about it! When we serve with jalapeno pita chips, toasted bread rounds, or torn bread, I like to thicken it up a bit with more cream cheese, parmesan, and mozzarella. There wasn’t even a dish to clean when I brought it to our ladies Christian retreat.
I made this for my husband and me a month ago and we devoured it with some fresh crusted artesian bread. Today, I made it the same way and paired with linguine, still so… delicious.
Had this at a iowa-iowa state party today best dip I’ve ever had!!!!!! Oh and Iowa beat Iowa State 18-17 3hr weather delayed it was worth it best dip ever!!!!
AMAZING!!! Just to help others I wanted to share my feedback. I used the ‘medium’ shrimp from Aldi and as instructed chopped them roughly and just barely cooked with the garlic and red pepper so they didn’t get overcooked. I don’t have a small cast iron skillet so i used a non stick skillet to heat everything then transferred to a shallow oval pyrex to bake. I made this in the morning, put in the fridge till 6:00pm then reheated in the microwave for 90 seconds and it was fine. Some of the oil from the cheese had separated but a quick stir fixed that and made it look great. I served this at game night with our friends and it was awesome. Two of the participants had gone to culinary school and they asked for the recipe! I served with tortilla chips instead of bread and it was an easy and perfect snack. Don’t change a thing with regards to the ingredients. I didn’t have any problems with it being soupy but I did have to bake 5 minutes longer than instructed to get a nice golden and bubbly appearance – probably because I was baking it with the garlic chicken and potatoes in the oven at the same time. Thanks for an awesome recipe!!!
What size pan should you use if you are going to double the recipe? I want to make this dip for Easter and would love your feedback!
It should fit in a 3qt baking dish but as always, please use your best judgment when making substitutions and modifications.
A quick question for you experienced cooks out there –
Do you think this dip could be made ahead time (keep refrigerated) and then reheated for a camping trip within a few days?
Appreciate any feedback.
This is the first time I made it and I will definitely make it again. Easy to make and Taste Great!!!