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.
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This is the first time I made it and I will definitely make it again. Easy to make and Taste Great!!!
I have made this several times . It is always a crowd pleaser. I make it for girls weekend and it is gone in 15 minutes. Love this recipe.
I’ve been making this for a year or two and it is always a crowd pleaser! LOVE IT!
I have made this dish several times now, always a hit! Only thing is I want to keep it a ‘secret’ but I can never do that and so now the secret is out! Thanks for a great recipe.
Haha share the love, Tara!
I made this dip a couple years ago for a white elephant christmas party.. it was such a hit! I am making it again this year, it was that delicious. Thanks for sharing!
Amazing !!! Made this 2x now and will again at Xmas. So so yummy!
I’ve made this dip a few times. Everone loves it. I’ve already made it just for me and made a dinner out of it with a baguette.
I have made this a number of times. They about lick the plate! It is just so Damn Delicious. I read the reviews. Follow this recipe, cook down the wine. Don’t reduce the amount, reduce it by cooking it down. It is worth the effort. It is absolutely wonderful. Thank you!
I made this recipe for a girls wine night. Everyone loved it & it was gone in no time. I only used half of the red pepper flakes because I was making it for a crowd & not everyone likes spice. Next time I will use the amount called for. I also put half of the parsley in the dip and the other half on top after it was baked. Thanks for a great recipe!
This recipe is amazing. I have made it several times and always get rave reviews.
That’s great! Thanks for sharing.
This dip is absolutely delectable! Everyone loved it! Thanks for sharing.
What type of bread do you use and how do you prep it?
You can use any type of crusty bread!
I plan to use this as an appetizer for Christmas dinner and serve it with your No-Knead Rosemary Bread. Can I add chopped (not marinated) artichokes?
Absolutely! But more importantly, can I come over to your Christmas dinner?
This is FANTASTIC! My daughter and I made it for Thanksgiving and the entire family loved it. I was glad I used a smaller serving dish (about 5×8″ or so) instead of the larger quiche pan I was going to use. So very good!! Thanks for sharing.
Hi! Just made this dip using cooked bay shrimp and fake lobster. Sauteed the garic in butter first then added the cooked shrimp and let it simmer a couple minutes stirting to combine. Didn’t have white wine so did not use it. It turned out excellent! A perfect Thanksgiving Eve appetizer.
Mine came out soupy too. Delicious but super runny. Wish I had have read the reviews first!
has anyone ever got ready ahead of time them put in oven wehn ready to eat
Just made this as a practice run for Thanksgiving. Followed the recipe, totally, didn’t change anything. It came out soupy. In earlier comments Elaine and Francine mentioned their’s came out soupy…so I made sure my shrimp were “dry”….so next time I make this, I will follow what Elaine suggested in her comments…use 1-2 T of wine, no more.
I add lump crab and shrimp , this dip is awesome !!!!!!
What a great appetizer! My family loved it. I made it as written, wouldn’t change a thing. Thanks so much!