hot baked cheddar bay shrimp dip
Hot, bubbly, cheesy gameday appetizer, best served with bread - what's better?
Ingredients
- 1 lb colossal shrimp, peeled and deveined
- 8 oz cream cheese, softened
- 1/2 cup regular or vegan mayonnaise
- 1 1/2 cups sharp cheddar cheese, shredded
- 1 1/2 cups low-moisture mozzarella cheese, shredded
- 1/4 cup green onions, chopped
- 1 tbsp Old Bay seasoning
- 1 tsp garlic powder
- 1 baguette, sliced
Instructions
- Preheat oven to 350 degrees. Lightly grease a 9 x 9 inch baking pan with butter.
- Bring a large pot of water to a boil. Dump in the shrimp and cook for 2-3 minutes until pink and opaque. Strain and rinse under cool water to stop the cooking process. Coarsely chop.
- In a large bowl, mix together the shrimp, cream cheese, mayonnaise, half of each the cheddar and mozzarella cheeses, green onions, Old Bay seasoning, garlic powder, and a pinch of salt and pepper. I find this easiest with a wooden spoon.
- Spread the shrimp mixture in the prepared baking dish. Top with the remaining cheese. Bake for 25-30 minutes until bubbly and melted. If desired, switch the broiler to high for the final few minutes to brown the top slightly.
- Toast the baguette as desired (I like brushing the slices with olive oil and broiling for a minute or two per side). Serve the dip hot with the toasted bread, and any other accompaniments you'd like.
Notes
*To make ahead: Prep the dip through step 3. Spread into the baking dish and top with cheese, but do not bake. Cover and refrigerate up to 3 days. When ready to bake, place the dish on the counter while the oven preheats, and continue as directed. You may need an extra 5-10 minutes of baking time in the dip is still cold.