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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i made this for a get together I had with my friends! We often get together and cook, eat, play cards, and even gossip a bet. When this came out of the oven, it never made it to the table. We all stood at the stove top and dug in with chard baguette in hand!! No time for gossip then. It was awesome! Thanks. You rock!!!
Made this yesterday for Game Night with the neighbors. Unfortunately it never set so it was very soupy. I left it in the oven for at least 25 minutes, but it didn’t help.
Everyone loved how it tasted, especially on the German brot chips we served them with. Any advice on getting it thicker?
This really shouldn’t be turning out “soupy” unless more liquid was added. Did you follow the recipe exactly as written without any substitutions?
I did except one tiny thing (lol).. I used frozen shrimp that I defrosted to save time. Now I’m wondering if they released more water while cooking so I should’ve used less wine/lemon juice? I wouldn’t want to alter the taste though cause it was really good.
That seems to be the issue – the frozen shrimp you used may not have thawed completely, leaking in more liquid than the recipe calls for and resulting in a “soupy” texture.
My friend made this for a girls’ night and between 4 of us, we pretty much just ate it for dinner. Awesome. New favorite!
Made it last night for a New Year’s Eve appetizer party. Added in a can of crabmeat and served with pita chips and bagel chips. Big hit. Huge. This is a keeper recipe.
I made a double batch of this dip for 2 Christmas events. Both times, it was absolutely devoured. I was told that it should be in my regular appetizer rotation. It was perfection!
i tried this tonite and it was awesome. Do make at least a double batch for a crowd. I toasted small sourdough bread to go with it. Perfect. Thank you for an awesome recipe.
Do you think it would work if I put half shrimp and half crab meat in the dip?????
Yes, absolutely!
I made this today to sample for my Christmas dish since I wanted to try something different than my usual dishes. I must say it was DELICIOUS!!! I double the recipe and my siblings still finished it up. The dip is very tasteful with the ingredients used. I believe I have to triple it the next time for my huge family
How far in advance do you think this could be made? I was hoping to be able to put it together and refrigerate it for 1 day.
Lisa, making this 1 day in advance should be fine.
I made this for Thanksgiving so that folks would have something to nibble while waiting for the turkey … OMG!!! This was all anyone talked about! The flavors are awesome. I made it exactly as your recipe states and it was fabulous. Thanks!! I will now have to make it for Christmas Day, except I have been instructed to double or even triple it.
Mara
Going to make this for a party this weekend. Can i make it the day ahead or earlier in the day and heat just before serving?
Yes, absolutely!
I made this dip for Thanksgiving. Total hit. They were trying to live the bowl.
I will make this with Oregon bay salad shrimp. Since they are so small I will just cut up a bit. I bet crab meat would be good too! I have to up my game for appetizers this year and this looks like a winner. Thanks
Haralee – did you make this using cooked or uncooked salad shrimp? I have cooked salad shrimp in the freezer and would like to use that. I was wondering how yours turned out (if you used cooked). THANKS!
what brand you use for white wine?
Feel free to use any brand of white wine, although I personally prefer to use a non-alcoholic substitute.
Hi,
This looks delicious! Would you tell me which types of bread you are using here and whatever else you may recommend?
Thanks!
You can really use any kind of crusty bread or any other type of bread that you prefer!
This looks delicious & I love shrimp scampi. What kind of bread did you use for dipping?
I used a French baguette for dipping but it’s really up to you and your preferences!
Made this last night and it was delicious, everyone loved it! Thanks for a great recipe.
Do you think this is a make ahead dip? Could you put in fridge overnight or freeze before baking?
Unfortunately, I have never tried making this ahead of time and storing – please use your best judgment if you would like to prep this beforehand.
I’ve tried freezing cream cheese before. In fact, I’ve tried it 2x. Found out you cannot freeze cream cheese. I think you could make this ahead and refrigerate it though.
This refrigerates well!! I always make a double batch and we never eat it all as its just my husband and I, so I just put the whole baking dish in the frig. The next day I cover with foil and re-heat in the oven. i have also just scooped some into a bowl and microwaved it. Either way turns out the same as the day before! (Leftovers also good on some pasta the next day!!)
Does it affect the flavor much if using chicken broth vice the white wine.. This looks so good, cant wait to make it
The flavors should be similar using either or – I personally prefer to use chicken stock since I never have wine on hand!
Do you think this would do well in a crockpot? Looking for a tailgate dip & no oven in RV.
Keisha, please understand that it is very difficult to give exact conversion information to translate a traditional oven recipe to the slow cooker method without further recipe testing. I recommend using your own judgement to convert this recipe to utilize a slow cooker.
Thanks, I let you know how it turns out.
Keisha, did you try this using a crock pot and if so, how did it turn out?
I just made a double batch x2 for work Christmas party tomorrow. This is third time making it since finding the recipe for Halloween. I haven’t baked it. I cooked on stovetop as directed using good chicken stock and added 1/3 cup Sartori grated parmesan. Just let it go on low until cheeses melted then poured in crock pot and will warm for party. It reheats beautifully. This is a scrap the bottom and lick the spoon recipe.