Hot Shrimp Dip Recipes

Steps:

• Melt cream cheese in the top of a double boiler. Stir in shrimp, mayonnaise, sherry, mustard, onion, and seasoned salt until combined.

Steps:

• Preheat the oven to 350 degrees.
• Combine the mayonnaise, 3/4 c cheese, Old Bay, Worcestershire, mustard and hot sauce in a bowl; mix well.
• Fold in the shrimp and spoon in a 1 quart casserole dish.
• Top with the remaining cheese.
• Sprinkle a dash of Old Bay on top.
• Bake until the dip begins to bubble around the edges, about 15 minutes.
• Serve hot with crackers.

Steps:

• Place all ingredients in microwaveable dish.
• Microwave on high 2 minutes.
• Remove from oven and blend with a fork, breaking up the shrimp as you stir.
• Microwave again for 2 minutes or until hot.
• Stir again until well blended.
• Pour into a serving dish and serve with a variety of crackers.
• You can also serve in a mini-crockpot to keep hot.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Chop the shrimp into small pieces. In an 8x8 inch baking dish, combine shrimp, yellow onion, bell pepper, garlic, mayonnaise, vegetable oil, Old Bay ™ seasoning, black pepper, salt, and 3/4 cup of cheese. Mix well, use reserved 1/4 cup cheese to cover the top in an even layer.
• Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.

Steps:

• Position an oven rack in the top position, and preheat the oven to 375 degrees F.
• Beat the cream cheese, mozzarella, sour cream, mayonnaise, Parmesan, 2 tablespoons of the breadcrumbs and 1/2 teaspoon salt in a large bowl with an electric mixer on medium high until smooth. Cover and refrigerate until ready to add the shrimp.
• Melt 2 tablespoons butter in a large skillet over medium-low heat. Add the shrimp, garlic, 1/4 teaspoon salt and the red pepper flakes, and cook, stirring frequently, until the shrimp just start to turn pink, about 2 minutes. Add the wine, bring to a simmer and cook until the shrimp are pink and cooked through, about 2 minutes (there will be some liquid left in the skillet). Remove the skillet from the heat, and let the shrimp cool completely.
• Meanwhile, mix together the parsley, the remaining 2 tablespoons breadcrumbs and 1 tablespoon melted butter, the lemon zest and a pinch of salt in a small bowl.
• Stir the shrimp, pan sauce and cream cheese mixtures together to combine; transfer to a 2-quart flameproof baking dish. (The dip and breadcrumb mixture can be covered and refrigerated overnight separately at this point.) Sprinkle the breadcrumb mixture over the dip, and bake until hot and bubbly, 15 to 20 minutes. Switch the oven to broil, and cook until the top is golden brown, 1 to 3 minutes. Let rest for a few minutes, then serve hot with bread and/or crackers.

Steps:

• In a large bowl, combine sour cream, mayonnaise, parsley, shrimp, 1 cup Parmesan cheese, Dijon mustard and Ranch mix. Mix well to combine.
• Transfer mixture to a baking dish or ovenproof crock pot. Sprinkle the top with remaining 2 tablespoons Parmesan cheese. Bake 30 minutes until top is golden brown and dip is bubbly.

Steps:

• Soften cream cheese.
• Mix with undiluted soup.
• Add shrimp (may need to cut up), onion, horseradish, salt & pepper.
• Blend until smooth.
• Spread half of the mixture in a buttered deep dish pie plate.
• Sprinkle with almonds and half of the grated cheese.
• Add remaining mixture.
• Sprinkle remaining cheddar.
• Bake at 350 degrees for 25 minutes or cheese is melted.
• Serve with crackers.

Steps:

• In a Dutch oven, melt butter over medium heat. Add green onions and green pepper; cook and stir until tender, 3-4 minutes. Add shrimp, pimientos, garlic and Creole seasoning. Cook and stir until heated through. , Stir in cream cheese until melted; sprinkle with parsley. Serve with baguette slices or crackers.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a medium-sized, oven-safe baking dish.
• Beat cream cheese, green onions, mayonnaise, curry powder, and Worcestershire together until creamy. Stir in shrimp. Spoon mixture into the prepared baking dish.
• Bake, uncovered, in the preheated oven until top begins to bubble, about 30 minutes. Serve hot.

Steps:

• In a medium bowl, beat softened cream cheese and undiluted cream of shrimp soup together until fluffy. Stir in shrimp.
• Microwave for about 2 minutes, or until warm. Sprinkle chopped green onion on top.

Steps:

• Add ingredients, except the Paprika, in the order given and thoroughly mix, with a mixer, on low to med.
• speed until all ingredients are blended.
• Refrigerate for 1 hour, or if you like it warm, place the dip in a glass casserole dish and bake for 20 minutes on 350° or until hot & bubbly.
• Sprinkle top with paprika and serve with celery sticks, Crackers or Pieces of Sour Dough Bread, or even serve it in a Bread Bowl for Parties.
• Best if served Hot! In regards to recent review.