Ingredients
Scale
For the Dip:
- 1 lb medium shrimp, peeled, deveined, tails removed, chopped into bite-sized pieces
- 8 oz cream cheese, softened to room temperature
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 4 tablespoons unsalted butter
- 5 cloves garlic, minced
- ¼ cup dry white wine (Sauvignon Blanc or Pinot Grigio)
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- ¼ cup fresh parsley, chopped (plus extra for garnish)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- ½ cup additional mozzarella for topping
For Serving:
- Sliced French bread or baguette
- Crackers
- Pita chips
- Vegetable sticks (bell peppers, celery, carrots)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease an 8×8 inch or 2-quart baking dish with butter or cooking spray.
- Prepare Shrimp: If using raw shrimp, pat them completely dry with paper towels. Chop shrimp into bite-sized pieces (about 3-4 pieces per shrimp). Set aside.
- Sauté Garlic: In a large skillet over medium heat, melt butter. Add minced garlic and red pepper flakes (if using). Sauté for 1-2 minutes until fragrant but not browned—watch carefully as garlic burns quickly.
- Cook Shrimp: Add chopped shrimp to the skillet. Cook for 2-3 minutes, stirring occasionally, until shrimp just turn pink and opaque. Don’t overcook—they’ll cook more in the oven.
- Add Wine and Lemon: Pour in white wine, lemon juice, and lemon zest. Cook for 1-2 minutes, letting the wine reduce slightly. Remove from heat.
- Mix in Cream Cheese: Add softened cream cheese to the skillet in chunks. Stir until cream cheese melts and incorporates into the sauce, creating a creamy mixture. Add salt, black pepper, and chopped parsley. Stir well.
- Add Cheeses: Fold in 1 cup mozzarella and ½ cup Parmesan cheese, stirring until mostly melted and well combined. Taste and adjust seasoning if needed.
- Transfer to Baking Dish: Pour the shrimp mixture into prepared baking dish, spreading evenly. Sprinkle remaining ½ cup mozzarella cheese over the top.
- Bake: Bake for 15-18 minutes until the dip is hot and bubbly throughout, and the cheese on top is melted and lightly golden.
- Broil (Optional): For extra browned, bubbly cheese on top, turn on the broiler and broil for 1-2 minutes, watching carefully to prevent burning.
- Garnish and Serve: Remove from oven, let cool for 2-3 minutes, then garnish with fresh parsley and an extra sprinkle of Parmesan if desired. Serve hot with bread, crackers, or vegetables for dipping.
Notes
- Pat shrimp very dry before cooking to prevent watery dip.
- Don’t overcook shrimp—they continue cooking in the oven.
- Softened cream cheese (room temperature) incorporates more easily.
- For make-ahead: Prepare through step 8, cover, and refrigerate up to 24 hours. Bake when ready, adding 5-10 extra minutes if starting cold.
- Keep dip warm in a slow cooker on low or warm setting for parties.
- Leftovers keep 3-4 days refrigerated in airtight container.
- For extra garlic flavor, add 1-2 more cloves of garlic.
- If dip seems dry, add 2-3 tablespoons of heavy cream when mixing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian-American
- Diet: Gluten Free
Nutrition
- Serving Size: About ½ cup
- Calories: 268
- Sugar: 1g
- Sodium: 485mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 19g
- Cholesterol: 132mg