Description
This Hot and Cheesy Baked Shrimp Scampi Dip is a rich and flavorful appetizer perfect for gatherings. Cream cheese, mozzarella, Parmesan, and a touch of sour cream and mayonnaise create a smooth, cheesy base paired with succulent shrimp cooked in garlic, white wine, and red pepper flakes. Topped with a buttery, lemony panko crust and baked until bubbly and golden, it’s ideal for serving with toasted bread rounds, crackers, or chips.
Ingredients
Scale
Cheese Mixture
- 8 oz cream cheese (at room temperature)
- 1 cup shredded mozzarella cheese
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup grated Parmesan cheese (divided)
- 4 Tbsp panko breadcrumbs (divided)
- 1 tsp kosher salt (divided)
Shrimp and Flavorings
- 3 Tbsp unsalted butter (divided)
- 1 pound fresh shrimp (peeled, deveined, tails removed)
- 6 cloves garlic (minced)
- 1/4 tsp red pepper flakes
- 1/2 cup dry white wine (Chardonnay recommended)
- 1/2 cup fresh parsley (chopped)
- 1 tsp lemon zest
To Serve
- Toasted bread rounds, crackers, or chips for dipping
Instructions
- Preheat the oven: Set your oven to 375°F to ensure it’s at the perfect temperature for baking the dip.
- Create the creamy cheese base: Beat the room-temperature cream cheese in a large bowl using an electric mixer until smooth and creamy for a velvety texture.
- Combine dairy ingredients: Mix in the sour cream and mayonnaise with the cream cheese until fully blended, forming a rich base for the dip.
- Add cheeses and seasoning: Stir in mozzarella, half the Parmesan cheese, 2 tablespoons of the panko breadcrumbs, and half the salt. Mix thoroughly and set aside this cheese mixture.
- Prepare the shrimp: Cut the fresh shrimp into 1/4 to 1/2 inch pieces for bite-sized pieces in the dip.
- Sauté garlic and shrimp: Melt 2 tablespoons of butter in a large skillet over medium heat. Add minced garlic and cook for about 30 seconds without browning. Then add the shrimp, 1/4 teaspoon salt, and red pepper flakes, cooking until shrimp begin to turn pink, about 2 minutes.
- Deglaze and simmer: Pour in the white wine, bring to a simmer, and cook for another 2 minutes until the shrimp are fully cooked and infused with flavor, leaving some liquid in the pan.
- Cool and combine: Remove skillet from heat and let the shrimp mixture cool for 15 minutes. Then add it to the cheese mixture and stir to combine evenly.
- Prepare baking dish: Spray a 2-quart baking dish with non-stick cooking spray. Pour the combined shrimp and cheese mixture into the dish.
- Make topping: In a small bowl, combine remaining 2 tablespoons panko breadcrumbs with the last tablespoon of melted butter, chopped parsley, remaining 1/4 teaspoon salt, and lemon zest. Stir well to mix.
- Bake the dip: Sprinkle the panko mixture evenly over the shrimp-cheese layer. Bake in the oven for 20-25 minutes until the topping is golden brown, and the dip is hot and bubbly.
- Serve: Allow the dip to rest for 5-10 minutes. Serve warm with toasted bread rounds, crackers, or sturdy chips for dipping.
Notes
- Ensure cream cheese is at room temperature before mixing for a smoother texture.
- Do not overcook garlic to prevent bitterness—cook just until fragrant.
- You can substitute dry white wine with chicken broth for a non-alcoholic version.
- Use fresh parsley for the best flavor; dried parsley can be used but adjust the amount accordingly.
- This dip can be prepared ahead and refrigerated before baking; just increase baking time slightly if baking from cold.
- Serve with crusty toasted baguette slices or sturdy crackers to hold the rich dip.
