Hot Artichoke and Shrimp Dip

A super crowd-pleasing hot artichoke and shrimp dip served bubbling and golden with baguette and buttery crackers. It's a gooey, cheesy comfort food appetizer!
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We're having a slow week so far.  It's only Tuesday and we've had three different sets of plans cancelled due to a holiday cold that's circulating among everyone we know. 

This morning, after a play date cancelled (feel better soon, Gillybean!), I decided that I had to leave the house to save my sanity, so I bundled up the two little ones to do some errands on foot, with the promise of a sushi date to help the older one oblige me. 

We didn't do too badly - we made it out of the house with two of the three of us dressed (baby Everett stayed in his jammies), we got some Christmas shopping done (with only a very minor tantrum when I declined to buy a purple stuffed monkey), and then at the sushi bar we only spilled one bowl of miso soup - and had quite a lovely time - until Theo shouted across the restaurant, "I'm POOPING!", on top of which I hastily shouted, "CHECK PLEASE!". (Insert awkward-face emoji.)

All I want for Christmas is a potty-trained two-year-old.  Ok, who am I kidding, he's two-and-a-half.  HELP ME. 

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As we left the restaurant, the skies opened up and it poured on us all the way home.  I pushed a double stroller full of two children and fifty pounds of groceries home across a very windy bridge in a downpour. Which, this time of year, I like to think of as liquid snow.  

We got in warm cozy clothes and ate bowls of Christmas ice cream when we got home, and all is good. 

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Hot artichoke dip is one of my favourite comfort-food appetizers - gooey, cheesy, creamy, and usually accompanied by buttery crackers or warm, fresh bread. I'm also a sucker for any warm seafood dip - like crab or shrimp - so in this version, I combined the two in a hot artichoke and shrimp dip.  

Feel free to use just artichokes, or just shrimp, or skip both and used thawed and squeezed chopped frozen spinach instead. 

It's a great party starter, everyone will love it!  

PS. I tried it with a squeeze lemon juice thinking that would be nice with the shrimp, but it made the cheese curdle.  I'm letting you know in case you have the same idea - don't do it. 

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings

Ingredients

  • 1 (8 ounce/250 gram) package cream cheese, softened
  • 1 cup mayonnaise
  • 1 cup Parmigiano-Reggiano, divided
  • 1 large clove garlic, minced
  • 1 (14 ounce/396 g) can artichoke hearts
  • 8 oz/227 grams cooked shrimp, peeled and coarsely chopped (about 1 1/3 cups before chopping, if you can't weigh them)
  • Baguette, sliced, and/or crackers, for serving

Preparation

Preheat oven to 350ºF. 

In standing mixer, beat cream cheese, mayonnaise, 3/4 cup Parmigiano-Reggiano and garlic on medium speed until well blended.   Add artichokes and shrimp, and beat on low to just combine. 

Scrape mixture into a shallow baking dish or pie plate and sprinkle with remaining 1/4 cup parmigiano. Bake for 25-30 minutes, until golden and bubbly.  Serve hot with baguette slices and/or crackers.