Creamy Spinach Artichoke Dip with Shrimp

Spinach artichoke dip is already a crowd favorite, but adding shrimp makes it feel extra special. This warm, creamy dip combines whipped cream cheese, Boursin, sour cream, spinach, artichoke hearts, and tender seasoned shrimp. Havarti melts into the dip, while mozzarella on top bakes into a golden, bubbly finish.

It’s easy to assemble, perfect for sharing, and just right for game day, holidays, or a cozy night in. Serve it straight from the casserole dish with toasted bread, crackers, or your favorite dippers.

Why You’ll Love This Shrimp Spinach Artichoke Dip

• Creamy and cheesy: Whipped cream cheese, Boursin, sour cream, Havarti, and mozzarella make every bite rich and satisfying.
• A little extra flavor: The shrimp gets a bright boost from salt-free lemon pepper seasoning, while Creole seasoning adds flavor to the dip.
• Easy to prepare: Mix the dip, fold in the shrimp and Havarti, top with mozzarella, and bake.
• Great for sharing: Serve it warm at a party or make it for a fun appetizer at home.

Ingredients You’ll Need

• Whipped cream cheese: Makes the dip creamy and easy to mix.
• Boursin cheese: Adds a savory, herby flavor.
• Frozen chopped spinach: Thaw it completely and squeeze out as much liquid as possible.
• Artichoke hearts: Quarter and chop them so they’re easy to scoop up with the dip.
• Sour cream: Adds a tangy, creamy texture.
• Kewpie mayo: Just one tablespoon adds a little richness.
• Creole seasoning: Season the dip to taste.
• Garlic powder and onion powder: Add savory flavor throughout.
• Shrimp: Peel, devein, and chop the shrimp before adding it to the dip.
• Salt-free lemon pepper seasoning: Seasons the shrimp without adding extra salt.
• Havarti cheese: Stirred into the dip for a smooth, melty texture.
• Mozzarella: Sprinkled over the top for a bubbly cheese topping.

How to Make Spinach Artichoke Dip with Shrimp

1. Prepare the oven and dish. Preheat the oven to 375°F. Lightly grease a casserole dish.
2. Mix the creamy base. In a large bowl, combine the whipped cream cheese, Boursin, sour cream, and Kewpie mayo. Stir in the garlic powder, onion powder, and Creole seasoning.
3. Add the spinach and artichokes. Mix in the thawed, well-drained spinach and chopped artichoke hearts. Taste the dip and adjust the seasoning before adding the shrimp.
4. Season and add the shrimp. Toss the chopped shrimp with salt-free lemon pepper seasoning. Fold the raw shrimp and shredded Havarti into the dip.
5. Top with mozzarella. Transfer the mixture to the casserole dish and spread it evenly. Sprinkle mozzarella over the top.
6. Bake. Bake uncovered for 25 minutes, until the dip is hot and bubbly and the shrimp are cooked through. Let it rest for a few minutes before serving.

Tips for the Best Dip

• Drain the spinach very well. Extra moisture can make the dip watery. After thawing, squeeze the spinach in a clean kitchen towel or paper towels.
• Taste before adding the shrimp. You’ll be able to adjust the seasoning in the creamy base before folding in the raw shrimp.
• Chop the shrimp into bite-size pieces. This makes the dip easier to scoop and helps the shrimp cook evenly.
• Check the shrimp before serving. They should be opaque and cooked through. If your shrimp pieces are larger, they may need a little extra time in the oven.

What to Serve with Shrimp Spinach Artichoke Dip

Serve this dip warm with toasted baguette slices, pita chips, crackers, tortilla chips, or sturdy vegetables like celery and bell pepper strips. It’s also delicious spooned over toasted bread.

Frequently Asked Questions

Can I use fresh spinach?

Yes. Cook the fresh spinach first, then let it cool and squeeze out the excess moisture before adding it to the dip.

Can I prepare the dip ahead of time?

You can mix the creamy base with the spinach and artichokes ahead of time and refrigerate it. For the best texture, add the seasoned raw shrimp and cheeses shortly before baking.

How should I store leftovers?

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave until hot throughout.

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Spinach Artichoke Dip with Shrimp Recipe

This creamy spinach artichoke dip gets a flavorful upgrade with chopped shrimp seasoned with salt-free lemon pepper. Whipped cream cheese, Boursin, sour cream, a tablespoon of Kewpie mayo, spinach, and artichoke hearts create a rich, savory base. Havarti melts into the dip, and mozzarella bakes on top until bubbly and golden. Serve it warm with toasted bread, crackers, or vegetables.

Prep Time 15 minutes

Cook Time 25 minutes

Servings 8 People

Ingredients

Ingredients

• * 8 oz whipped cream cheese softened
• * 1 package Boursin cheese about 5.2 oz
• * 1 10 oz package frozen chopped spinach, thawed and squeezed very dry
• * 1 can artichoke hearts drained, quartered, and chopped
• * ½ cup sour cream
• * 1 tablespoon Kewpie mayo
• * 1 teaspoon garlic powder
• * 1 teaspoon onion powder
• * Creole seasoning to taste
• * 1 lb shrimp peeled, deveined, and chopped
• * Salt-free lemon pepper seasoning to taste
• * 1 cup shredded Havarti
• * 1 cup shredded mozzarella

Instructions

Instructions

1. Preheat the oven to 375°F. Lightly grease a casserole dish.
2. In a large bowl, mix the whipped cream cheese, Boursin, sour cream, Kewpie mayo, garlic powder, onion powder, and Creole seasoning until smooth.
3. Stir in the spinach and artichoke hearts. Taste and adjust the seasoning.
4. Season the chopped shrimp with salt-free lemon pepper. Fold the raw shrimp and Havarti into the dip.
5. Spread the dip in the casserole dish and top with mozzarella.
6. Bake uncovered for 25 minutes, until hot and bubbly and the shrimp are cooked through. Rest briefly before serving.

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