My shrimp scampi dip dip has become the go-to side dish I bring to family and friends’ functions. My friends repeatedly request it. It sounds like a weird combination, but goodness, it’s amazing. It is served warm and is packed with so much flavor. This is not a healthy dish by any means. It is designated in the “Treat Yourself” category for good reason. We all need to indulge from time to time. With Thanksgiving approaching, I thought this recipe would be perfect to share for a potential holiday appetizer.
SPOILER ALERT: I have several friends who do not like mayo. They love this dip and have no idea it includes mayo. The wine and cheese really go to work in this recipe.
I love how cheesy dishes look in the oven when they bubble over! I consider it a sign of success!
Shrimp Scampi Dip
Shrimp Scampi Dip that is is loaded with parmigiano reggiano and cheddar cheese, juicy shrimp, white wine, and topped with panko breadcrumbs.
- 1 pound shrimp peeled and deveined
- 1 cup parmigiano reggiano shredded
- 4 ounces cream cheese
- 1/4 cup mayo
- 1/4 cup sour cream
- 1/4 cup white wine
- 1 cup sharp cheddar shredded
- 1 cup white cheddar shredded
- 1 cup mozzarella shredded
- 3 garlic cloves minced
- 1/4 cup panko bread crumbs
- 1 teaspoon red pepper flakes
- McCormick's Grill Mates Montreal Chicken Seasoning and pepper to taste
Preheat oven to 350 degrees.
Separate the shrimp into two groups, reserving 5-6 shrimp in a group for the topping.
Cut the remaining shrimp into small pieces.
Heat a skillet on medium-high heat. Add the shrimp, season, and cook until it just turns pink.
Remove the shrimp and store on a plate.
Add the garlic and cook until fragrant.
Add the wine and lemon juice and simmer.
Add the cream cheese, mayo, sour cream, mozzarella, cheeses and stir until combined.
Add the red pepper flakes.
Add the cut shrimp back to the skillet.
Cook for 4-5 minutes until the cheeses are melted.
Add the mixture to a baking pan or casserole dish.
Top with the full sized shrimp.
Sprinkle the panko breadcrumbs over the top.
Bake for 20 minutes until the dip bubbles.
Sprinkle with parsley. Allow to cool before serving.