Garlic Butter Tuscan Shrimp Dip is bursting with amazing flavors! It's loaded with cheese, garlic, sun-dried tomatoes and juicy shrimp all baked to perfection. The perfect appetizer for all of your holiday parties!
I absolutely love a good hot cheese dip, and this Garlic Butter Tuscan Shrimp Dip certainly does NOT disappoint!
I'll be bringing this AMAZING hot dip to every holiday party this year.
It's elegant, delicious and so easy to make. It is a hot appetizer that is sure to please everyone.
Ingredients needed
- butter
- minced garlic
- cream cheese
- mayonnaise
- Swiss cheese, shredded
- sun-dried tomatoes
- fresh basil
- shrimp
- olive oil
- salt and pepper
How to make garlic butter shrimp dip
Turn oven broiler on HIGH. Place french bread rounds on a baking sheet in a single layer.
Microwave the butter and garlic in a small bowl for 30-60 seconds and allow to sit for a couple of minutes. Brush the top of each french bread round.
Broil for 2-3 minutes or until golden brown on top. Remove from oven and set aside.
(Save remainder of garlic butter to use in dip)
Turn on oven to 375°F. Spray a 1 quart baking dish with cooking spray.
In a medium size bowl, combine the remaining garlic butter, cream cheese, mayonnaise, Parmesan cheese, 1 cup of Swiss cheese, sun-dried tomatoes and basil.
Salt and pepper the shrimp and cook over medium high heat in a skillet coated in olive oil, 2-3 minutes per side. Remove from pan and cut into large chunks. Stir shrimp into the dip mixture.
Pour the mixture into a 1 quart baking dish and sprinkle the remaining Swiss cheese on top.
Bake for 20-25 minutes or until golden brown and bubbly on top.
Serve hot with the toasted french bread slices.
If you love the flavors of basil and sun-dried tomatoes with cheese, this is the appetizer you need to make for your next party!
How to store
Store this dip covered in the fridge for up to 3 days.
To reheat, bake in a 350°F oven until heated through.
This dip does not freeze well.
Other recipes you may like:
Garlic Butter Tuscan Shrimp Dip
Rate this recipe!
Ingredients
- 1 loaf french bread (cut into slices)
- 4 tablespoons butter
- 2 teaspoons minced garlic
- 16 oz. cream cheese (softened)
- ¼ cup mayonnaise
- ¼ cup Parmesan cheese (grated)
- 1.5 cups shredded Swiss cheese (½ cup divided)
- 2 tablespoons sun-dried tomatoes° (diced)
- 1 tablespoon fresh basil (chopped)
- ½ lb. shrimp (peeled and deveined)
- salt and pepper to taste
- olive oil
Instructions
- Turn on oven broiler on HIGH. Place french bread slices on a baking sheet in a single layer. Microwave the butter and garlic in a small bowl for 30-60 seconds. Allow to sit for a couple of minutes, stir and brush the top of each french bread slice. Broil for 2-3 minutes or until golden brown on top. Remove from oven and set aside. (Save remainder of garlic butter to use in dip)
- Turn oven to 375°F and spray a 1 quart baking dish with cooking spray.
- In a medium size bowl, combine the remaining garlic butter, cream cheese, mayonnaise, Parmesan cheese, 1 cup of Swiss cheese, sun-dried tomatoes and basil.
- Salt and pepper the shrimp and cook over medium high heat in a skillet coated in olive oil, 2-3 minutes per side. Remove from pan and cut into large chunks. Stir shrimp into the dip mixture.
- Pour the mixture into a 1 quart baking dish and sprinkle the remaining Swiss cheese on top. Bake for 20-25 minutes or until golden brown and bubbly on top. Serve hot with the toasted french bread slices.
Notes
- To Store: Keep covered in the fridge for up to 3 days.
- To Reheat: Bake in the oven at 350°F until heated through.
- To Freeze: This dip does not freeze well.
This recipe is from Amy in the Kitchen. All images and content are copyright protected. Please do not use my images or republish this recipe without prior permission. Thank you.
Meg says
Amazing! Easy to put together and it was a hit at our Thanksgiving dinner! Definitely will make again
Kathleen Zervas says
Can you substitute another cheese for the Swiss?
Amy Duska says
Yes, you can use gruyere or jarlsberg.
Barb says
Can this be made the night before then bake the next day?
Amy Duska says
Hi Barb! Yes it can. Just cover and keep in the fridge until you are ready to bake. 🙂
Stephanie says
This looks so good, I'm totally making it for Thanksgiving tomorrow. Thanks!! http://www.thedarlingdahlia.com
Donna says
This is a great dip! Thanks for the recipe! It was a hit at my party!!
Amy says
Thanks Donna!
Kate Spiller says
Thanks so much for this recipe! Made it for our Canadian Friendsgiving party, and it was a big hit! Both kids and adults loved it! You didn't mention a baking temperature--I chose 350, and it worked out well. Thanks again! -Kate