Best 7 California Artichoke Shrimp Dip Recipes

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**California Artichoke Shrimp Dip: A Delightful Appetizer for Any Occasion**

Elevate your next gathering with the delectable California Artichoke Shrimp Dip, a creamy and flavorful appetizer that tantalizes taste buds and creates a festive atmosphere. This classic dip combines the richness of artichokes, the succulence of shrimp, and a symphony of herbs and spices, resulting in a luscious spread that pairs perfectly with crackers, bread, or vegetable crudités. Whether you're hosting a casual party, an elegant soirée, or simply seeking a delightful snack, this versatile dip offers a delightful culinary experience that will leave your guests raving. Discover the secrets behind this crowd-pleasing appetizer and embark on a culinary journey of flavors with our carefully curated recipes.

Check out the recipes below so you can choose the best recipe for yourself!

HOT CHIPOTLE SPINACH AND ARTICHOKE DIP WITH LIME



Hot Chipotle Spinach and Artichoke Dip with Lime image

I make spinach and artichoke dip for party guests all the time, but I wanted to give it a Mexican twist. I amped up this app with smoky chipotle chilies and tangy lime for an unexpected kick. -Joseph A. Sciascia, San Mateo, California

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 4 cups.

Number Of Ingredients 14

2 cups shredded mozzarella cheese
1 package (8 ounces) cream cheese, softened
1/2 cup mayonnaise
1/2 cup grated Parmesan cheese, divided
2 chipotle peppers in adobo sauce, finely minced
1 tablespoon grated lime zest
1/4 cup lime juice
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1 can (14 ounces) water-packed artichoke hearts, drained and coarsely chopped
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
3 green onions, chopped
1 large garlic clove, finely chopped
Optional accompaniments: baked pita chips, tortilla chips, sliced French bread baguette or assorted crackers

Steps:

  • Preheat oven to 400°. Combine mozzarella cheese, cream cheese, mayonnaise and 1/4 cup grated Parmesan cheese; stir in next nine ingredients. Spoon into a deep-dish pie plate; sprinkle with remaining Parmesan., Bake until golden brown and bubbly, 20-25 minutes. Serve as desired with pita or tortilla chips, baguette slices or crackers.

Nutrition Facts : Calories 164 calories, Fat 14g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 318mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.

WARM ARTICHOKE SHRIMP DIP



Warm Artichoke Shrimp Dip image

Try warm, creamy artichoke cheese dip in a new way, ready in just 15 minutes! This simple version of the classic party favorite appetizer has the addition of shrimp and lemon.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 15m

Yield 16

Number Of Ingredients 10

2 cans (14 oz each) artichoke hearts, drained, chopped
1 cup freshly grated Parmesan cheese (4 oz)
3/4 cup mayonnaise
1/2 cup Progresso™ plain bread crumbs
2 cloves garlic, finely chopped
2 tablespoons lemon juice
1/2 lb cooked deveined peeled medium shrimp, thawed if frozen, chopped
Grated lemon peel, if desired
Cooked shrimp, whole, if desired
Pita crackers or thin crisp breadsticks, if desired

Steps:

  • In large saucepan, mix artichoke hearts, cheese, mayonnaise, bread crumbs, garlic and lemon juice. Cook over medium heat 4 to 5 minutes, stirring frequently, until thoroughly heated. Stir in chopped shrimp.
  • Spoon dip into serving bowl. Garnish with lemon peel and whole shrimp. Serve warm with pita crackers or breadsticks.

Nutrition Facts : Calories 150, Carbohydrate 6 g, Fat 3, Fiber 0 g, Protein 7 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 370 mg

SHRIMP SCAMPI WITH ARTICHOKES



Shrimp Scampi with Artichokes image

Provided by Ellie Krieger

Categories     appetizer

Time 21m

Yield 4 servings, serving size: 2 cups

Number Of Ingredients 10

2 tablespoons olive oil
4 large cloves garlic, minced (about 4 teaspoons)
2 medium shallots, thinly sliced (about 1/3 cup)
1 1/4 pounds large shrimp (about 20), peeled and deveined
1 (11-ounce) package frozen artichoke hearts, thawed, or 1 (14-ounce) can artichoke hearts, rinsed, drained, and quartered
1/3 cup dry white wine
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Heat the oil in a large skillet over medium heat. Add garlic and shallots and cook, stirring until softened but not browned, 2 to 3 minutes. Add shrimp, artichoke hearts, wine, and lemon juice and cook until the shrimp are cooked through, 3 to 4 minutes. Stir in the parsley, salt and pepper. Divide among 4 plates, garnish with additional parsley, and serve.

Nutrition Facts : Calories 285 calorie, Fat 10 grams, SaturatedFat 1.5 grams, Cholesterol 215 milligrams, Sodium 540 milligrams, Carbohydrate 14 grams, Fiber 5 grams, Protein 32 grams

SHRIMP WITH ARTICHOKES



Shrimp With Artichokes image

Provided by Florence Fabricant

Categories     dinner, weekday, main course

Time 45m

Yield 3 to 4 servings

Number Of Ingredients 9

8 small or 5 medium-size artichokes
Juice of 1 lemon
3 tablespoons extra-virgin olive oil
1 tablespoon Italian parsley
3 large cloves garlic, chopped
2 tablespoons flour
Salt and freshly ground black pepper
16 jumbo shrimp, peeled and de-veined
1/2 cup dry white wine

Steps:

  • If the artichokes are small, trim the stem to within a half inch of the base and remove the tougher outer leaves. Cut each artichoke in eighths and place in a bowl. Toss with the lemon juice and cover with water. Set aside for 15 minutes. If you are using medium-size artichokes, trim the stem flush with the base and remove all the leaves. Using a sharp knife, cut away the center choke, leaving just the fleshy bottom or heart of the artichoke. Cut each in eighths and treat with the lemon as previously described.
  • Drain the artichoke pieces.
  • Heat half the oil in a heavy skillet over medium heat. Add the artichokes, parsley and garlic, reduce the heat to low and cook, stirring from time to time, about 20 minutes until the artichokes are lightly browned and tender when pierced with a sharp knife.
  • When the artichokes are tender, remove them from the skillet. Season the flour with salt and pepper to taste and toss the shrimp in the flour to coat them lightly. Add the remaining oil to the skillet and increase the heat to medium.
  • Add the shrimp to the skillet and stir-fry a minute or two, until they turn pink. Pour in the wine. Cook, stirring, until the wine just films the bottom of the pan. Return the artichokes to the pan, stir, season to taste with salt and pepper and serve.

Nutrition Facts : @context http, Calories 283, UnsaturatedFat 9 grams, Carbohydrate 34 grams, Fat 11 grams, Fiber 15 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 815 milligrams, Sugar 3 grams, TransFat 0 grams

TRIBECA ARTICHOKE DIP



TriBeCa Artichoke Dip image

This was my secret recipe and now I am sharing with the universe. Enjoy! I always recommend low-sodium salt and cracked black pepper or peppercorns. Green chiles can be substituted for pickled jalapenos. This is great for a dip with seasoned crackers, chips, or vegetables.

Provided by TribecaChef

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 55m

Yield 6

Number Of Ingredients 9

1 ½ cups quartered artichoke hearts in water, drained and chopped
¾ cup mayonnaise
¾ cup shredded mozzarella cheese
½ white onion, chopped
½ cup grated Parmesan cheese
¼ cup chopped pickled jalapeno peppers
1 teaspoon salt, or to taste
1 teaspoon ground black pepper, or to taste
2 pinches paprika

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix artichoke hearts, mayonnaise, mozzarella cheese, white onion, Parmesan cheese, jalapeno peppers, salt, and black pepper in a bowl; spread into a baking dish. Sprinkle paprika over the artichoke mixture.
  • Bake in preheated oven until hot and beginning to set, about 25 minutes. Cool at least 15 minutes before serving.

Nutrition Facts : Calories 284.2 calories, Carbohydrate 6.1 g, Cholesterol 25.4 mg, Fat 26.1 g, Fiber 1.5 g, Protein 7.5 g, SaturatedFat 5.9 g, Sodium 980.7 mg, Sugar 1 g

SHRIMP,SPINACH & ARTICHOKE DIP



Shrimp,spinach & Artichoke Dip image

This came from my local grocery store on an index card(taste tester was giving away). Well, I finally made it and was very pleased!

Provided by ImNotHere

Categories     < 60 Mins

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 7

8 ounces frozen cooked shrimp, thawed
16 ounces cream cheese
1 1/2 cups shredded mozzarella cheese
1 cup parmesan cheese
1/3 cup mayonnaise
1 (10 ounce) box frozen chopped spinach, thawed
1 (14 ounce) jar artichoke hearts, coarsely chopped

Steps:

  • Heat oven to 350.
  • Place cream cheese, mozzarella, Parmesan& mayonnaise in microwave safe 2 1/2 quart casserole.
  • Heat in microwave 2-3 minutes to melt cheeses;stir occasionally and blend ingredients.
  • Meanwhile, squeeze spinach dry.
  • Pat shrimp dry with paper towel.
  • Stir shrimp, spinach& artichoke hearts into cheese mixture.
  • Bake 30 minutes.

ROMANO'S MACARONI GRILL SHRIMP ARTICHOKE DIP



Romano's Macaroni Grill Shrimp Artichoke Dip image

Make and share this Romano's Macaroni Grill Shrimp Artichoke Dip recipe from Food.com.

Provided by Punky Julster

Categories     < 30 Mins

Time 30m

Yield 1 bowl

Number Of Ingredients 12

2 cups half-and-half
1 tablespoon clam juice
2 teaspoons dry white wine
3 tablespoons butter
1 shallot, finely chopped
2 tablespoons flour
4 cups rough chopped spinach
1 cup canned artichoke heart, chopped
8 large shrimp, peeled, cleaned, chopped
1/8 teaspoon cayenne pepper (more to taste)
1/8 teaspoon fresh ground black pepper
1/2 cup shredded mozzarella cheese (optional)

Steps:

  • In a large saucepan over medium heat, combine half-and-half, clam juice and white wine.
  • In a separate saucepan, melt butter.
  • Add shallots and sauté until translucent.
  • Add flour to butter mixture, stirring until flour is absorbed.
  • Cook, stirring constantly, 2-3 minutes.
  • Add heated half-and-half mixture all at once to the shallot mix, stirring constantly with a wire whip to remove any lumps.
  • Add spinach, artichokes, shrimp, cayenne and black pepper and bring to a boil.
  • Reduce heat and simmer 3 minutes, stirring occasionally, so the mixture does not scorch.
  • Remove mixture from heat, and stir in cheese, if desired.
  • Pour dip into bowl and serve hot.

Nutrition Facts : Calories 1173.2, Fat 92, SaturatedFat 56.8, Cholesterol 331.1, Sodium 1027.9, Carbohydrate 63.2, Fiber 17.7, Sugar 3.6, Protein 31.8

Tips:

  • Choose the freshest ingredients possible. This will ensure that your dip is flavorful and delicious. If you can, use artichokes that are in season.
  • Don't overcook the shrimp. Shrimp cooks quickly, so it's important to cook it just until it's opaque. Otherwise, it will become tough and chewy.
  • Use a good quality cheese. The cheese is one of the main ingredients in this dip, so it's important to use a good quality cheese that you enjoy. A sharp cheddar cheese or a Monterey Jack cheese are both good options.
  • Season the dip to taste. The amount of salt, pepper, and garlic powder that you add to the dip will depend on your personal preference. Taste the dip as you're making it and adjust the seasonings as needed.
  • Serve the dip warm. This dip is best served warm, so make sure to reheat it before serving if you're making it ahead of time.

Conclusion:

This California artichoke shrimp dip is a delicious and easy-to-make appetizer that is perfect for any occasion. It's creamy, cheesy, and packed with flavor. The artichokes and shrimp add a unique touch, and the dip is sure to be a hit with your guests. So next time you're looking for a delicious and easy appetizer, give this California artichoke shrimp dip a try.

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