Shrimp & Artichoke Dip

1. Prepare and sauté aromatics

Preheat the oven to 400°F (200°C). In a 10-inch ovenproof skillet or sauté pan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat until shimmering. Add the minced shallot and sauté 2–3 minutes until softened and translucent. Add the minced garlic and cook 30–45 seconds until fragrant, stirring so it doesn’t brown.

2. Cook the shrimp

Increase heat to medium-high, add the remaining 1 tablespoon olive oil and 1 tablespoon butter. Add the shrimp in a single layer and season lightly with 1/4 tsp of the kosher salt and a pinch of pepper. Cook 1–2 minutes per side until just opaque and pink (they will finish cooking in the oven). Remove shrimp to a cutting board and roughly chop into 1/2–inch pieces; set aside.

3. Combine base ingredients

Reduce heat to medium. To the skillet with any remaining juices, add the softened cream cheese (cut into chunks), sour cream, mayonnaise, 3/4 cup grated Parmesan, 1/2 cup shredded mozzarella, lemon juice, Dijon, Worcestershire, hot sauce, remaining 3/4 tsp kosher salt, and 1/2 tsp black pepper. Stir and cook gently until the cheeses are melted and the mixture is smooth and homogenous, about 3–4 minutes. If the mixture seems too thick, add 1–2 tablespoons water or milk to loosen.

4. Add artichokes and shrimp

Fold in the chopped artichoke hearts, chopped shrimp, and 1 tablespoon chopped parsley. Taste and adjust seasoning with more salt, pepper, or lemon if needed.

5. Assemble and gratinée

Smooth the dip into an even layer in the skillet (or transfer to a small shallow baking dish if you prefer). Sprinkle the remaining 1/4 cup grated Parmesan evenly over the top and scatter the remaining 1 tablespoon chopped parsley. Place the skillet/dish on a baking sheet and bake in the preheated oven until bubbling and golden on top, 10–12 minutes. For a deeper golden crust, broil on high for 1–2 minutes watching closely to avoid burning.

6. Finish

Remove from oven and let rest 3–5 minutes before serving. The dip will be very hot; it will set slightly as it cools.

Crostini

7. Prepare crostini

While the dip bakes, arrange the baguette slices on a baking sheet. Brush each slice lightly with the 2 tablespoons olive oil and sprinkle with the optional sea salt.

8. Toast crostini

Bake in the same oven at 400°F (200°C) for 6–9 minutes, flipping halfway through, until edges are golden and crisp. For extra crunch, broil 30–60 seconds, watching closely.

9. Serve

Remove crostini from oven and cool slightly. Serve alongside the hot shrimp & artichoke dip for spreading.

Shrimp & Artichoke Dip Recipe

Recipe information

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