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I love a good hot dip. We also love shrimp scampi so I thought this one would be a winner. It was ok. You keep eating it, but it’s like something is missing. It would also be better if it where a little thicker I think.

P.S. Thanks dad for being my hand model!

Shrimp Scampi Dip

(Adapted from Closet Cooking)


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2 tablespoons butter

1/2 pound shrimp, shelled, deveined and coarsely chopped

4 cloves garlic, chopped

1/2 teaspoon red pepper flakes (optional)

1/4 cup dry white wine

1/4 cup lemon juice (~1 lemon)

4 ounces light cream cheese, room temperature

1/4 cup mayonnaise

1/4 cup light sour cream (or Greek yogurt)

2 tablespoons parsley, chopped

1/2 cup mozzarella, shredded

1/4 cup parmigiano reggiano (parmesan), grated


Heat the butter in a pan over medium heat and add the shrimp and cook until it just turns pink. (I grilled mine.)


Add the garlic and red pepper flakes, cook until fragrant, about a minute, and set the shrimp aside.


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Add the wine and lemon juice and simmer to reduce by half.


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Mix the shrimp, pan sauce, cream cheese, mayonnaise, sour cream, parsley, mozzarella and parmesan and pour it into a 2+ cup baking pan.


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Bake in a preheated 350F oven until golden brown on top and bubbling on the sides, about 15-20 minutes.


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Option: Top with 1/4 cup panko breadcrumbs mixed with 2 tablespoons parmesan before baking for a crispy topping.

Option: Cook the shrimp and assemble the dip the night before and then bake it just before serving.

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