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
Calories 228kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
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
