Warm Shrimp and Artichoke Dip

A perfect dip for any get together! It can be served family style or pump up the presentation, by serving the dip in martini glasses! Purchase the frozen, cooked, peeled and deveined shrimp with 31 – 40 count per bag to make this a quick fix appetizer. Cooking times will vary depending on the depth of your casserole dish. A deep one will take longer than a shallow one. There are options to serve along side the appetizer – toasted baguette slices (as shown) or crackers.


1 cup of frozen, cooked, peeled and deveined shrimp that are thawed and washed
1 – 8 oz. can of artichokes, quartered
2 cups of mayonnaise
1/2 cup of parmesan cheese
1/4 cup of diced green onions
1 baguette cut on a diagonal or crackers


Allow shrimp to thaw and remove tail and cut into bite size pieces. Shrimp should measure 1 cup after it has been thawed and cut into bite size pieces. Cut quartered artichokes in half. In a large bowl, mix remaining ingredients and fold in shrimp and artichokes. Place mixture in a medium to large casserole dish, about 8″ x 8″. This one will be deep, so the cooking time will be longer. Bake uncovered in a preheated oven at 375 degrees for about 45 minutes, stirring occasionally. Allow to cool slightly before serving. Dip should be warm, when serving. To make the toasted baguette slices, slice at a diagonal and place on a cookie sheet coated with non-stick cooking spray and bake in a preheated oven at 375 degrees for about 8 minutes or until lightly golden brown. Serve with toasted sliced baguette or your favorite crackers.

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