Ingredients:
- Tablespoons (28g) Unsalted Butter
- large Shallot, finely minced
- cloves Garlic, minced
- pound (450g) Cooked Shrimp, chopped
- ounces (226g) Cream Cheese, softened
- /2 cup Mayonnaise
- /4 cup Sour Cream or Greek Yogurt
- cup (100g) Sharp Cheddar Cheese, shredded (reserve 1/4 cup for topping)
- /4 cup (25g) Parmesan Cheese, grated
- Tablespoon Dijon Mustard
- teaspoon Worcestershire Sauce
- teaspoon Fresh Lemon Juice
- Tablespoons Fresh Parsley, chopped
- /2 teaspoon Smoked Paprika
- /4 teaspoon Salt (or to taste)
- /4 teaspoon Black Pepper (or to taste)
- Tablespoon Fresh Chives, finely sliced (for garnish)
Instructions:
- Preheat oven to 375°F (190°C). Lightly grease your 8x8 inch baking dish or cast iron skillet.
- Melt butter in a skillet over medium heat. Add minced shallot and sauté until softened (about 3 minutes). Add garlic and cook for 1 minute until fragrant. Remove from heat and let cool slightly.
- If using raw shrimp, quickly sauté them in the same pan until pink and cooked through. Drain any excess liquid. Roughly chop the cooked shrimp into bite-sized pieces.
- In a mixing bowl, combine the softened cream cheese, mayonnaise, sour cream/yogurt, Dijon mustard, Worcestershire sauce, lemon juice, smoked paprika, salt, and pepper. Mix well until completely smooth.
- Gently fold in the chopped shrimp, all but the reserved 1/4 cup of shredded cheddar, the grated Parmesan cheese, and the fresh parsley.
- Transfer the mixture evenly into your prepared baking dish or skillet. Sprinkle the reserved 1/4 cup of cheddar cheese evenly over the top.
- Bake for 20–25 minutes, until the dip is hot all the way through and bubbly around the edges with a golden brown top.
- Let the dip cool for 5 minutes. Garnish with fresh chives before serving immediately with pita chips or toasted baguette slices.