Shrimp Artichoke Dip

Shrimp Artichoke Dip

76 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Recipe by  Kat

“People never get enough of this wonderful dip. I always double the recipe to make sure everyone is happy. Serve with tortilla chips.”

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Adjust Servings

Original recipe yields 4 cups



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium baking dish, mix together Cheddar cheese, Parmesan cheese, artichoke hearts, green onions, garlic salt, mayonnaise and shrimp. Sprinkle with paprika.
  3. Bake in the preheated oven 20 minutes, or until bubbly and lightly browned.

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Reviews (76)

Rate This Recipe


I read all of the reviews before I made this and followed some of the advice. First I doubled the batch 'cause I have a big family to feed. Then I added a can of crabmeat and reduced the shrimp to 1 1/2 c. I sauteed the shrimp in some garlic and butter first. finally, I added about 3/4 c. sour cream. It became the best artichoke dip I ever ate! And my family agreed!



This dip is very good, although I think you might get a little more "seafood" flavor by using crabmeat. The shrimp added some texture, but there was very little flavor. I'll definitely make the dip again, with a little fine tuning.



Very good!I substituted canned crab instead of shrimp and it still turned out wonderful!Beautiful presentation and oh so rich!This is a nice change from the usual artichoke dip! It also reheats great!

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Amount Per Serving (32 total)

  • Calories
  • 59 cal
  • 3%
  • Fat
  • 4.7 g
  • 7%
  • Carbs
  • 1.2 g
  • < 1%
  • Protein
  • 3.2 g
  • 6%
  • Cholesterol
  • 15 mg
  • 5%
  • Sodium
  • 165 mg
  • 7%

Based on a 2,000 calorie diet



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Delicious Artichoke Dip


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Garlic Crab Artichoke Dip