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Shrimp Scampi Dip

This creamy and cheesy shrimp scampi dip is a unique appetizer that's a real crowd pleaser.

Total Time

Servings

Ingredients

  • 2 cans Chicken of the Sea® Medium Shrimp drained
  • 1 Tablespoon butter
  • 1/4 cup minced onion
  • 2 teaspoons minced garlic
  • 8 oz. cream cheese, softened
  • 2 Tablespoons milk
  • salt, to taste
  • black pepper, to taste
  • 2 teaspoons lemon juice
  • 1/4 cup sour cream
  • 2 Tablespoons chopped fresh parsley, divided
  • 1/4 cup finely grated Parmesan cheese, divided
  • 1/2 cup grated mozzarella cheese
  • cooking spray
  • Serving options: crackers, bread, vegetables

Nutrition Facts

calories
239
total fat
18g
saturated fat
10.9g
trans fat
0.1g
cholesterol
162mg
sodium
707mg
total carbohydrates
4g
fiber
0g
total sugars
2g
protein
15g
vitamin d
2%
calcium
20%
iron
8%
potassium
3%

Instructions

  1. Preheat the oven to 375°F. Coat a 6 or 8 inch baking dish or oven-safe skillet with cooking spray.
  2. Heat the butter in a large pan over medium heat. Add the onion and cook for 3-4 minutes or until softened. Add the garlic and cook for 30 seconds.
  3. Reduce the heat to low. Add the cream cheese and milk, then stir until melted. Place the shrimp in the pan and gently stir to combine. Season to taste with salt and pepper. Stir in the lemon juice.
  4. Remove the pan from the heat and stir in the sour cream, 2 tablespoons of the Parmesan cheese and half of the parsley.
  5. Spread the dip into an even layer in the prepared dish. Sprinkle the mozzarella cheese and the remaining 2 tablespoons of Parmesan cheese over the top.
  6. Bake for 15 minutes or until cheese is melted. If you prefer a browned top, you can broil the dip for an additional 2-3 minutes.
  7. Sprinkle with parsley and serve with crackers, bread. For low carb or gluten free serve with vegetables.

Nutrition Facts

calories
239
total fat
18g
saturated fat
10.9g
trans fat
0.1g
cholesterol
162mg
sodium
707mg
total carbohydrates
4g
fiber
0g
total sugars
2g
protein
15g
vitamin d
2%
calcium
20%
iron
8%
potassium
3%
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