There are few things greater (gastronomically speaking) than digging into a truly amazing dip. While basically any dip is good, it’s those truly great ones that we really can’t get enough of. This Louisiana shrimp dip is one of those ridiculously incredible dips that will immediately become a favorite of yours. A specialty from the state it’s named after, this shrimp dip has it all: cream cheese, mayo, sour cream, parmesan…oh, and lots of shrimp!
Along with all the dairy we listed above, this dip also gets hits of freshness from red bell pepper, green onion, lemon, and parsley, plus a ton of flavor from Creole seasoning, Worcestershire sauce and hot sauce – this is a full-flavored dish that’s absolutely perfect for dipping almost anything into. We sautéed the veggies in a skillet, then popped everything in the oven to let it melt into cheesy, shrimpy goodness, and then dipped an assortment of crackers into it, but you could just as easily hollow out a sourdough loaf and bake it in the loaf. Yum.
We made this just before having friends over and it was a hit, seriously, a huge hit. There were lots of tasty options, but the shrimp dip stole the show and we found ourselves handing out the recipe right and left. Regardless of whether you love seafood, the dip wins everyone over and tastes amazing. You’ll love it!
Ingredients:
1/2 pound jumbo lump crabmeat, free of shells
1 (8 ounce) package cream cheese
1/2 cup mayonnaise
1/4 cup grated Parmesan
3 tablespoons minced green onions (white and green parts)
2 large garlic cloves, minced
2 teaspoons Worcestershire sauce
2 tablespoons fresh lemon juice
1 teaspoon hot sauce
1/2 teaspoon Old Bay seasoning
Salt and pepper to taste
Directions:
Preheat oven to 325 degrees F.
Combine all of the ingredients in a casserole dish and gently stir until thoroughly mixed. Adjust seasoning to taste. Bake for 35 to 40 minutes until lightly golden on top. Serve hot.
Serve hot, with hot sauce on the side for those who like it spicy.
Makes about 1 1/2 cups
Notes
This dip can be assembled in advanced and store in the refrigerator covered with foil until ready to bake.
Jumbo lump crab is a little on the pricier side but it does go far in this recipe and tastes amazing. If you’re looking for a less spendy alternative you can use backfin but be sure to drain thoroughly before adding to the other ingredients to keep the dip from acquiring an overly “crabby” taste.
Leave a Comment