Shrimp & Artichoke Dip

Wow. Well, sorry for my incredibly long absence. I know I was JUST apologizing for being away from Not Crocker for a long time and here I am again after an epic stall. This time of year is bringing up a lot of sadness and I’ve been somewhat sapped of motivation. The funny thing is, it isn’t that I haven’t been baking and cooking, I just have been having a tough time getting to the computer to write up the recipes and prepare the photos. Sigh. I am going to try my best to get back on track, I promise.

I had a beautiful visit at home with my mom. I was only home for a whirlwind weekend and would have loved to spent the summer lounging on the deck, taking in the sun, but it was not possible this year. We had a wonderful dinner party with all our friends, and things felt close to normal. Dad’s absence was/is startlingly noticeable and the times that I sit there and feel him not being here (if that makes any sense) are overwhelming. It’s almost been a year since his passing. The shocking thing is that it feels like there is no way this is real, even today, a year later I often feel like I can just call him up for a chat or advice or sass, but I am also achingly aware of how long it has been since I’ve heard his voice. I love my dad and am so thankful to have had him.

ShrimpArtichokeDip

Back on a food note, I made this Shrimp and Artichoke Dip because the grocery store had a clearance on their fresh baby shrimp that weren’t going bad for almost a week, always ready to take advantage of those kind of deals! Also, I had left over artichokes that needed using. This combo with some cheese and some time in the oven makes a rich dip that can act as a dinner itself (served with some crisp dipping veggies). I was going for a flavour combo that exists in one of my Auntie Janice’s recipes for a shrimp cheese ball (which I will one day also make for the site!). I was pretty successful in translating those flavours to a hot dip, and I know that this could be enjoyed cold as well.

Shrimp & Artichoke Dip

INGREDIENTS

  • 16 oz cooked baby shrimp (or equivalent amount of chopped regular shrimp)
  • 2 tbsp butter
  • 1 tsp minced garlic
  • 1 tbsp crushed red chilli flakes
  • 8oz cream cheese, softened
  • 1/2 onion (I used white), finely diced
  • 1 cup marinated artichoke hearts, chopped
  • 1/3 cup mayo
  • 1/3 cup sour cream
  • 2/3 cup sharp cheddar, shredded
  • salt and pepper to taste

DIRECTIONS

  1. Heat oven to 400°F.
  2. Heat butter in a large skillet over medium-high heat. Sauté the shrimp, garlic, and crushed red chilli flakes for 5-10 minutes until fragrant. Add the cream cheese to the pan and remove from heat, allow the cream cheese to melt while you prepare the other ingredients.
  3. In a large bowl stir together the remain ingredient. Add the shrimp mixture and stir until well combined.
  4. Scoop the mixture into a casserole dish and bake for 15-20 minutes until golden and bubbling.
  5. Serve with scooping veggies.
Lovely shrimp getting sizzly.

Lovely shrimp getting sizzly.

Mucked together, going to be delicious!

Mucked together, going to be delicious!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>