Description

This Hot and Cheesy Baked Shrimp Scampi Dip is a creamy, savory appetizer perfect for gatherings. Featuring tender shrimp cooked in garlic, white wine, and red pepper flakes, combined with a rich blend of cream cheese, mozzarella, sour cream, and Parmesan, all baked to bubbly perfection with a crispy panko breadcrumb topping infused with fresh parsley and lemon zest.

Ingredients

Scale

Cheese and Cream Base

8 oz cream cheese (at room temperature)
1 cup shredded mozzarella cheese
1 cup sour cream
1/2 cup mayonnaise
1/2 cup grated Parmesan cheese (divided)
1 tsp kosher salt (divided)
4 Tbsp panko breadcrumbs (divided)
3 Tbsp unsalted butter (divided)

Shrimp Mixture

1 pound fresh shrimp (peeled, deveined and tails removed)
6 cloves garlic (minced)
1/4 tsp red pepper flakes
1/2 cup dry white wine (Chardonnay recommended)
1/2 cup fresh parsley (chopped)
1 tsp lemon zest

To Serve

Toasted bread rounds, crackers, or sturdy chips for dipping

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Instructions

Preheat Oven: Preheat your oven to 375 degrees F to prepare for baking the dip later.
Prepare Cheese Base: In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy.
Mix Dairy Ingredients: Add sour cream and mayonnaise to the cream cheese and continue mixing until fully combined.
Add Cheeses and Seasoning: Stir in the mozzarella, half of the Parmesan cheese, 2 tablespoons of panko breadcrumbs, and half of the kosher salt. Set this mixture aside.
Prepare Shrimp: Cut the shrimp into small pieces approximately 1/4 to 1/2 inch in size.
Cook Shrimp and Garlic: Melt 2 tablespoons of butter in a large skillet over medium heat. Add minced garlic and cook briefly for about 30 seconds without browning. Add shrimp, 1/4 teaspoon kosher salt, and red pepper flakes. Cook until shrimp start turning pink, about 2 minutes.
Add Wine and Simmer: Pour in the white wine, bring to a simmer and cook another 2 minutes until shrimp are fully cooked and some liquid remains in the pan.
Cool Shrimp Mixture: Remove skillet from heat and allow shrimp mixture to cool for about 15 minutes.
Combine Mixtures: Add the cooled shrimp mixture into the cheese mixture and stir well to combine.
Transfer to Baking Dish: Pour the combined shrimp and cheese mixture into a 2-quart baking dish sprayed with non-stick cooking spray.
Prepare Topping: In a small bowl, mix remaining 2 tablespoons panko breadcrumbs with 1 tablespoon melted butter, chopped parsley, the remaining 1/4 teaspoon kosher salt, and lemon zest to create a flavorful topping.
Bake the Dip: Evenly sprinkle the panko topping over the shrimp and cheese mixture. Bake in the preheated oven for 20-25 minutes, or until topping is golden brown and the dip is hot and bubbly.
Rest and Serve: Let the dip rest for 5-10 minutes after baking, then serve hot with toasted bread rounds, crackers, or sturdy chips for dipping.

Notes

Use room temperature cream cheese for easier mixing and smooth texture.
Be careful not to brown the garlic while sautéing; this keeps the flavor fragrant and mild.
Allowing the shrimp mixture to cool prevents curdling or separation when combined with the cream cheese base.
The white wine adds depth but can be substituted with chicken broth for a non-alcoholic version.
Letting the dip rest after baking helps it thicken slightly making it easier to serve.
Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently.