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Garlic Butter Tuscan Shrimp Dip ... um yes please! So flavorful. Easy party appetizer! | AmyintheKitchen.com

Garlic Butter Tuscan Shrimp Dip

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 10
Author: Amy Duska


  • 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


  • 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.


  • 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.


Calories: 388kcal | Carbohydrates: 15g | Protein: 15g | Fat: 30g | Saturated Fat: 16g | Cholesterol: 138mg | Sodium: 574mg | Potassium: 153mg | Fiber: 1g | Sugar: 3g | Vitamin A: 920IU | Vitamin C: 1.3mg | Calcium: 246mg | Iron: 1.5mg