I made a practice dip the other day for Super Bowl Sunday. It sounds strange but this was a new dip and I wanted to make sure it would work. Yes, we have been planning our menu for Sunday for a while now. Redneck Stuffed Potato Skins, Veggie Tray, Fruit Tray, Chips and Dips, Little Smokies and assorted meats.
This was a simple, solid dip. How simple? My daughter made it in about 15 minutes plus cooking time. We had to add extra garlic since we like things with tons of flavor. We wanted the shrimp to be the star of the show but the flavor was a bit to bland so we took it up just a bit.
Creamy Shrimp Dip
- 1 lb. shrimp, defrosted, detailed and chopped
- 2 tablespoons butter
- 3 cloves garlic, minced
- 2 tablespoons lemon juice
- 3 green onions, greens sliced thinly
- 12 oz. cream cheese, softened and cut into chunks
- 1/2 cup Parmesan cheese, freshly shredded
- 1 cup mozzarella cheese, shredded
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- salt and pepper, to taste
- Serve with baguette slices, pita crisps or bread sticks
- Preheat oven to 350 degrees. Prepare a casserole dish by greasing with non-stick spray.
- Melt butter in a skillet over medium heat. Add shrimp, garlic and onions to pan. Cook until shrimp is just warmed through.
- Add lemon juice to shrimp.
- Reduce heat to medium-low and add cream cheese to pan. Stirring continuously allow cream cheese to melt. Remove pan from heat. Stir in sour cream, mayonnaise, Parmesan, and mozzarella until well combined.
- Season with salt and pepper to taste. Remember to taste and adjust spices at this point. Add garlic, salt, pepper or Parmesan as needed.
- Pour mixture into prepared casserole dish and bake for 30 minutes until the dip is starting to brown and bubbly. Serve immediately.