Hot Shrimp Scampi Dip

Go Bold With Butter

Ooey. Gooey. Cheesy. That’s pretty much the recipe for the most popular dip at any party.

You know what I’m talking about, the dip that you make and secretly hope will be leftovers so you can stash a few tablespoons away for a late night snack. But your guests are having none of that fantasy as they dive in with crackers a- flying. Before you know, it’s all over but for the scraping of the baked on bits along the edges of the pan. Which are pretty good on their own if you do say so yourself.

This variation on the über-popular hot artichoke dip replaces artichoke hearts with chunks of sweet shrimp sautéed in a delicious garlic butter sauce topped with crunchy panko crumbs. If you like more heat in your dip, add a shake or three of hot sauce and serve with butter crackers or slices of warm pita triangles.

Hot Shrimp Scampi Dip
Makes 2 cups


1 (8-ounce) package cream cheese, at room temperature
¼ cup mayonnaise
¼ cup sour cream
1 green onion, diced
¼ cup parsley, diced
2 tablespoons butter
3 cloves garlic, chopped
½ teaspoon red pepper flakes
½ pound extra-large shrimp, about 12 shrimp, peeled and deveined
¼ teaspoon kosher salt
juice of 1 lemon
1 cup grated Mozzarella Cheese
¼ cup grated Parmesan Cheese, plus 2 tablespoons reserved
¼ cup grated Romano Cheese
2 tablespoons toasted panko crumbs, optional


Preheat oven to 400°F.

Add softened cream cheese to a mixing bowl and mix well with a fork until smooth. Add mayonnaise, sour cream, green onion and parsley and mix well to combine.

Melt butter over medium-high heat in a skillet. Add garlic and red pepper flakes and cook for one minute or until garlic becomes fragrant. Add shrimp to pan, and cook for 2 minutes, stirring often, or until shrimp just turn pink and season with kosher salt. Remove from heat, add lemon juice and stir to combine.

Add contents of skillet to cream cheese mixture. Add Mozzarella, Parmesan and Romano cheeses and stir well. Transfer to a 2-cup oven-proof baking dish or 9 X 9 square baking dish and top with reserved 2 tablespoons of Parmesan cheese and panko bread crumbs.

Bake for 30 minutes or until bubbly. Serve with crackers.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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3 thoughts on “Hot Shrimp Scampi Dip

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  1. Ruthie Porter-Erickson said:

    This scampi dip is to die for. Gone in minutes. Everyone loved it!!! Thanks

  2. Patti said:

    This is calling my name! Two of my favorite things, shrimp and dip.

  3. Meg Hobbs said:

    Please oh please oh please tell me where you got the swiss cheese crackers in the Shrimp Scampi Dip photo. I was addicted to a boxed version for years that was discontinued. I’ve searched for more, even attempting to make some myself (FAIL), to no avail. And what a perfect pairing for the dip…thanks!