Baked Spinach Artichoke Dip with Shrimp

5 from 4 votes

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This Baked Spinach Artichoke Dip recipe includes SHRIMP and let me tell you it’s a game-changer. Dip with toasted bread, crackers, or veggies!

Spinach Artichoke Shrimp Dip

**Disclaimer: I was compensated to create this Baked Spinach Artichoke Dip recipe for Eat Shrimp. All opinions expressed are completely my own, as usual 🙂

I’m not sure if I like snacks and appetizers better than sit down meals these days. I mean I’ll eat both if given the opportunity, but typically pregnancy limits the amount of food I can eat.

Baby squishes organs, stomach is smashed in half, I become painfully full in under 10 bites.

Miraculously, 30 minutes later, I’m starving again…which brings me back to the appetizers vs. full meals dilemma. Do I bother making a full meal if I can’t enjoy it? Yes my family could eat a decent meal blah blah blah, but appetizers are so much faster! And quite possibly tastier.

So, I made this baked spinach artichoke dip with shrimp for dinner one day last week and served it with the bread in the photo above alongside some fruits and veggies to make myself feel better for serving basically bread and cheese.

I’m such a rule breaker.

Verdict: everyone loved it. Brooke was completely surprised by it’s deliciousness, Blake liked it but was more into the bread and Gord and I thought it was delicious. Like in a “Wow, that’s good. That’s really good!” kind of way.

About the recipe itself: this is just my go-to spinach and artichoke dip with shrimp thrown in. It’s generally a fast recipe that doesn’t take too much time and happens to feed a crowd. If you are going to a party for this holiday season, this would be an awesome appetizer to make! I love how hot and cheesy it is, and the shrimp just seems to be an added bonus. Feel free to:

  • not bake this dip and enjoy it chilled
  • omit the artichokes, the spinach or the shrimp, depending on your likes/dislikes
  • make ahead of time and then bake right before you’re ready to serve

I’m all about the options, man.

Here’s how to make it:


Baked Spinach Artichoke Dip

Start by chopping some onion, artichoke hearts and cooked shrimp. I used one pound of cooked, peeled and deveined shrimp. As you chop, be sure to remove the tails as you go. Crunchy tails in this dip is=no bueno.

Baked Spinach Artichoke Dip

Now we can take half a stick of butter…

Baked Spinach Artichoke Dip

and cook our onions in it! I’m using a cast iron skillet because once everything is done cooking, we will bake this dip and this just means less dishes. I’m all about the minimal dish situation.

Baked Spinach Artichoke Dip

Once your onions are tender, add in the baby spinach and cook 1-2 more minutes until wilted.

Baked Spinach Artichoke Dip

It starts out looking like a ton, but it cooks waaaaaay down. Once this spinach and onion concoction is thoroughly soft and cooked, pull it out of the pan and back onto your cutting board.

Baked Spinach Artichoke Dip

Chop it up finely and set aside. I have been using my new Calphalon Contemporary Self-Sharpening 15-pc. Cutlery set with SharpIN Technology {early Christmas present} and have been LOVING them! There’s basically a knife sharpener built right into the butcher block so every time you pull a knife out or put it back in, its getting sharpened. Totally awesome 🙂

Baked Spinach Artichoke Dip

ANYWAYS. Once you have the onions and spinach chopped, melt 12 ounces of cream cheese into the bottom of your hot pan until smooth. It’ll take a minute or two to get completely creamy and smooth. Then you can add the chopped cooked veggies back in along with the artichoke hearts, shrimp, greek yogurt, mayonnaise, salt and pepper.

Baked Spinach Artichoke Dip

Stir everything together and then finish it off with some parmesan cheese. I stirred most of this in and sprinkled a little on the top.

Baked Spinach Artichoke Dip

Throw this into a hot oven until it’s hot, bubbly and brown.

Baked Spinach Artichoke Dip

While the dip is baking, cut up some good seedy bread {using those Calphalon knives again!} or grab some crackers or veggies.

Baked Spinach Artichoke Dip

After that quick bake in the oven, pull it out and enjoy!

Baked Spinach Artichoke Dip

If you love baked spinach artichoke dip, then you will for sure DIE over this shrimp spinach and artichoke dip! It’s just as good, but with the added deliciousness {and protein} you get from shrimp!

Anyways, for more delicious shrimp recipe ideas, be sure to check out Eat Shrimp on their Facebook Page and Pinterest Page!

More Artichoke Dips to Love!

Spinach Artichoke Shrimp Dip
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5 from 4 votes

Baked Spinach & Artichoke Shrimp Dip

This Baked Spinach Artichoke Dip recipe includes SHRIMP and let me tell you it's a game changer. Dip with toasted bread, crackers or veggies!
servings 16 servings
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes


  • 1/4 cup salted butter
  • 1/2 large onion finely diced
  • 4 cups baby spinach
  • 12 oz. cream cheese
  • 1 cup marinated artichoke hearts drained and chopped
  • salt & pepper to taste
  • 1/2 cup plain greek yogurt
  • 1/2 cup real mayonnaise NOT Miracle Whip...pretty please!
  • 1 lb. cooked shrimp peeled, deveined, tails removed, roughly chopped
  • 1 1/4 cup grated parmesan cheese


  • Preheat oven to 425 degrees.
  • Heat a large cast iron skillet over medium heat. Melt butter and saute onion for 5 minutes or until tender. Add in spinach and stir for 1 minute to wilt. Transfer cooked onions and spinach to cutting board to cool slightly. Chop into small pieces.
  • Place cream cheese into hot skillet over low heat and begin to stir to melt. After about 2 minutes, cream cheese should be very soft and smooth. Stir in chopped onions and spinach, artichoke hearts, yogurt, mayonnaise, shrimp, 1 cup parmesan cheese, salt and pepper. Stir to combine. Spread evenly in pan and sprinkle with remaining 1/4 cup of parmesan cheese.
  • Bake 20 minutes or until hot and bubbly. Remove from oven and serve immediately with bread or crackers.


Calories: 228kcal | Carbohydrates: 2g | Protein: 11g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 112mg | Sodium: 533mg | Potassium: 117mg | Sugar: 1g | Vitamin A: 1275IU | Vitamin C: 6.2mg | Calcium: 167mg | Iron: 1.1mg
Course: Appetizer
Cuisine: American
Keyword: Baked Spinach Artichoke dip, shrimp

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Recipe Rating

13 Responses
  1. Angelonious

    5 stars
    Everyone that tries this loves it. I’ve taken to doubling it and putting it in a big baking dish. I serve it with a good Italian bread. We’ve made this over 20x, and it’s just so good!! Thank you!

  2. Teri Q

    My husband isn’t a yogurt fan and he can taste it in anything, no matter how hard I try to disguise it and despite other yummy ingredients he loves. Could the yogurt be replaced with sour cream?

  3. Mitzi

    I would call it a meal! You got your seafood, dairy, veggie, & starch. Sounds and looks DELICIOUS! I love the Calphalon commercial with those self-sharpening knives- it makes me want them!

  4. Senika @ Foodie Blog Stalker

    5 stars
    My mouth is WATERING!!! Adding shrimp to an already drool-worthy dip is just plain genius. Totally going to make this ahead of time for our getaway weekend, yay!