Shrimp, Spinach & Artichoke Dip Recipe

Prep shrimp and vegetables

Pat shrimp dry with paper towel and season lightly with 1/4 tsp kosher salt and 1/4 tsp black pepper. Finely chop the drained artichoke hearts. Rinse and roughly chop the spinach if leaves are large. Mince garlic and finely chop shallot.

Cook shrimp

Heat 1 tbs olive oil and 1 tbs butter in a 10-inch skillet over medium-high heat. Add seasoned shrimp in a single layer and cook 1–1½ minutes per side until just opaque and pink. Remove shrimp to a plate and let cool slightly; when cool enough to handle, roughly chop into bite-sized pieces. Reserve skillet with any fond for next step.

Sauté aromatics and spinach

Reduce heat to medium, add remaining 1 tbs olive oil to the skillet if needed. Add chopped shallot and sauté 1–2 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant. Add chopped spinach and sauté 1–2 minutes until wilted. Transfer the mixture to a mixing bowl and let cool 2–3 minutes.

Combine base ingredients

In the mixing bowl with the wilted aromatics and spinach, add softened cream cheese (8 oz), sour cream (1 cup), mayonnaise (1 tbs), grated Parmesan (1 cup), shredded mozzarella (1 cup), chopped artichoke hearts (8 oz), lemon zest (1 tsp), lemon juice (1 tsp), Dijon mustard (1 tsp), smoked paprika (1 tsp), remaining 3/4 tsp kosher salt, remaining 3/4 tsp black pepper, and red pepper flakes (1 tsp). Stir with a spatula until smooth and fully combined. Fold in the chopped cooked shrimp.

Bake the dip

Preheat oven to 375°F (190°C). Transfer the mixture to a shallow 8-inch ovenproof baking dish (or similar). Smooth the top and sprinkle an additional 2 tbsp grated Parmesan and 2 tbsp shredded mozzarella evenly over the surface for a golden top (optional). Bake uncovered for 18–22 minutes until bubbly and lightly golden on top. If you prefer a browned top, place under the broiler 1–2 minutes at the end — watch carefully to avoid burning.

Rest

Remove from oven and let rest 5 minutes to thicken slightly. Garnish with chopped fresh parsley and a light sprinkle of smoked paprika, if desired.

Transfer the warm dip to a serving platter if desired or serve directly in the baking dish. Arrange tortilla chips (about 8 cups) around the dip. Serve with lemon wedges for squeezing over individual portions.

Leftovers: cool to room temperature, cover tightly and refrigerate up to 3 days. Reheat in a 350°F (175°C) oven for 10–12 minutes or until warmed through, or microwave in short intervals, stirring between, until hot.