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Spinach Artichoke Shrimp Dip

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!
Course Appetizer
Cuisine American
Keyword Baked Spinach Artichoke dip, shrimp
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 16 servings
Calories 228kcal
Author Lauren Brennan


  • 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