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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.