Cajun Shrimp Dip
This Cajun Shrimp Dip is a zesty appetizer that's always a crowd pleaser! It's a tasty combination of shrimp and veggies in a creamy, cheesy base. Total YUM!
Prep Time5 minutes mins
Cook Time20 minutes mins
Total Time25 minutes mins
Course: Appetizer, Snack
Cuisine: American, Cajun, Creole
Keyword: Cheese, Comfort Food, dip, shrimp
Servings: 12 servings
Calories: 185kcal
Author: MaryAnn Dwyer
- 2 Tbsp. butter
- 1/2 cup red bell pepper, finely chopped
- 1/3 cup celery, finely chopped
- 4 green onions, chopped
- 1 1/2 lbs. medium shrimp, each cut into 2-3 pieces depending on the size
- 1 Tbsp. Creole Seasoning, I use Tony Chachere's
- 2 garlic cloves, minced
- 1 8-oz. package cream cheese, softened
- 1/3 cup good mayonnaise
- 1/2 lemon, juiced
- 2 tsp. Worcestershire sauce
- 1 1/2 cups shredded mozzarella and provolone cheese
- 3 Tbsp. grated Parmesan cheese
Preheat oven to 375 degrees. Spray a medium casserole dish with nonstick baking spray. Set aside.
Heat butter in a large skillet over medium heat. Add the red pepper, celery and onion and cook for 2-3 minutes, until slightly softened. Add the chopped shrimp, garlic and two teaspoons of the Creole seasoning and continue to cook just until shrimp are almost cooked through. Transfer mixture to a bowl with a slotted spoon.
In a medium bowl, combine cream cheese, mayo, remaining one teaspoon of creole seasoning, lemon juice, Worcestershire sauce, one cup of the shredded cheese and two tablespoons of Parmesan cheese. Fold in the shrimp mixture until well combined. Spread into prepared dish and top with remaining 1/2 cup shredded cheese and 1 tablespoon Parmesan cheese. Bake for 20 minutes until lightly browned on top and bubbly. Serve with baguette slices, crackers or veggies.
As mentioned above, I use Tony Chachere's Original Creole Seasoning for this recipe. This is not a paid post. Tony's seasoning just happens to be my Creole seasoning of choice. Try it and I bet you'll love it too!
I use medium shrimp which I cut into bit size chunks so the dip is easier to eat on baguette slices or crackers.
If you can't find shredded mozzarella and provolone in the same bag, you can always use some shredded Italian cheese blend. Both are by Sargento.
I use one tablespoon of the Tony's seasoning which I think gives it great flavor. You can use more or less to your liking.
Calories: 185kcal | Carbohydrates: 3g | Protein: 17g | Fat: 12g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 165mg | Sodium: 654mg | Potassium: 134mg | Fiber: 1g | Sugar: 1g | Vitamin A: 954IU | Vitamin C: 15mg | Calcium: 204mg | Iron: 2mg