Shrimp Scampi Dip

We may earn money or products from the companies mentioned in this post.

This is one of my go to recipes for a quick appetizer. Rob is notorious for inviting guest for drinks, but neglecting to mention it to me until the last minute.  I always have frozen shrimp in the freezer & mozzarella and cream cheese in the fridge.  Simply defrost your frozen shrimp in a water bath and put the ingredients together.  It takes about 1 hour from start to finish.
As I mentioned, we spent Thanksgiving with our good friends Robyn & Barry and this is the appetizer I brought.  Everyone loved it and I had many requests for the recipe – Barry’s comment was, “Forget about Thanksgiving dinner, I’ll just eat this!”
You heard me mention this many times before, but I’ll reiterate. You can’t substitute quality.  And in my kitchen, I make every effort to use the best ingredients prepared with top quality tools. For this recipe, I used
Hellman’s mayonnaise and Sargento mozzarella cheese and parmesan cheese. It makes a difference! For my kitchen tools, I used a 9″ Emil Henry Baking Dish sprayed with Pam Canola Oil Blend nonstick spray, and large Calphalon non stick skillet.

Barb’s Incredible Shrimp Scampi Dip!


12 servings

Prep Time

15 minutes

Cook Time

30 minutes




  • 2 tablespoons unsalted butter
  • 1 pound of raw medium shrimp, peeled, deveined and roughly chopped
  • 4 garlic cloves, minced
  • 1/2 teaspoon of red pepper flakes
  • 1/4 cup of dry white wine
  • 2 tablespoons of freshly squeezed lemon juice
  • Salt and pepper to taste
  • 4 ounces of cream cheese, at room temperature
  • 1/4 cup sour cream
  • 3 tablespoons of Hellman’s mayonnaise
  • 2 tablespoons of chopped fresh parsley
  • 1 1/2 cups of shredded Sargento mozzarella cheese, divided
  • 2 tablespoons grated Sargento Parmesan cheese


  • Preheat oven to 350 degrees.  Lightly coat
     a 9″ Emile Henry baking dish with Pam Canola Oil Blend nonstick spray.
    Melt butter in a large Calphalon non stick skillet over medium heat.  Add shrimp, garlic and red pepper flakes.  Cook, stirring constantly until shrimp are pink, about 2 minutes.  Stir in wine and lemon juice.  Season with salt and pepper to taste.
  • Bring to a simmer; remove from the heat and stir in cream cheese, sour cream, mayonnaise, parsley, 1 cup of  shredded mozzarella and Parmesan.
  • Spread mixture into the prepared baking dish and sprinkle with the remaining 1/2 cup mozzarella cheese.
  • Place into the preheated oven and bake until bubbly and golden, about 30 minutes.
  • Serve immediately with bread crisps or crackers.

Comments are closed.