I have now made this dip twice. It is beyond incredible! Creamy, garlicky, cheesy, rich and loaded with shrimp. If there is anything left over you can use it as a topping on baked fish as well, which I did! Still incredible. If you don’t like shrimp or garlic stay away. Once you start eating this you can’t stop either so be prepared. The first time I made it we had a friend over for cocktails and snacks, this friend is a chef by the way. He was blown away by it. So it’s officially my new dip. It is best served with tortilla chips or pita chips. Even thin crostini would be great or crackers. I used greek yogurt cream cheese the first time I made it. It’s a mix of greek yogurt with cream cheese and less calories than regular cream cheese. But it’s just as good with regular cream cheese which I used the 2nd time. The recipe also calls for a shallot, which I didn’t have the first time I made it so I used 1/2 of a vidalia sweet onion. I also used light mayonnaise but feel free to use regular.
Give this recipe a try, you won’t be disappointed!
1 8 oz. package cream cheese of choice (cut up into cubes)
10-12 oz. medium cooked shrimp, chopped into chunks. (2-3 chunks per shrimp)
2 cups fresh spinach leaves roughly chopped
2/3 cup shredded parmesan cheese (feel free to use more cheese also)
1/3 cup light mayonnaise
1 medium shallot, finely chopped
2 tablespoons butter
1 tablespoon minced garlic (more if you like a lot of garlic!)
1 tsp fresh lemon juice
Basil leaf for garnish
Preheat oven to 350°.
In a large skillet, melt the butter at medium-high heat. Toss in the shrimp, spinach, shallot and garlic.
Stir gently until the shallot is translucent and the spinach is wilted. This should take about 5 minutes, making sure all the ingredients are heated through.
Remove from the heat and add in the lemon juice.
Transfer the mixture into a large mixing bowl. Add the mayonnaise, 1/3 cup of the parmesan cheese and the cream cheese and mix well.
Put mixture into a baking dish large enough to hold it all. 8×8 or larger. Anything is good as long as it’s large enough to hold it all. Sprinkle the rest of the parmesan cheese on top and bake uncovered for 15-20 minutes. Top should be lightly browned and bubbling.
Garnish with a basil leave. Serve hot/warm!