Hot 'N Spicy Artichoke Shrimp Dip

This dip brings together two party favorites (artichoke dip and shrimp dip) into one hot, bubbly dish spiked with picante sauce for heat. Cream cheese and mayonnaise create the rich, spreadable base while diced artichoke hearts and shrimp give every scoop something to bite into.

The picante sauce is what sets this apart from the usual creamy artichoke dip. It adds tomato-chile heat that cuts through the richness of the cream cheese and mayo, keeping the dip from feeling one-dimensional. Parmesan stirred in adds a salty, nutty layer that deepens the flavor.

Baking in a shallow pie plate rather than a deep dish is intentional. The wider surface area means more of the dip gets exposed to the oven heat, creating a thin golden crust on top while the center stays hot and creamy.

Pro Tips

• Soften the cream cheese fully before mixing. Cold cream cheese creates lumps that won’t bake out.
• Drain the artichoke hearts well and squeeze out excess liquid. Watery artichokes thin the dip and make it soupy instead of scoopable.
• Rinse canned shrimp thoroughly under cold water to remove the tinny, briny taste before adding to the mixture.
• Serve immediately from the oven with sturdy chips or vegetables. This dip thickens and gets pasty as it cools.

Variations

• Use fresh or frozen cooked shrimp (chopped) instead of canned for a sweeter, more delicate shrimp flavor.
• Add a layer of shredded mozzarella on top before baking for a stretchy, melty cheese pull.
• Swap the picante sauce for chipotle salsa for a smokier heat profile.