Creamy Shrimp Scampi Dip

Photo from Lemon Blossoms

Tonight was book club, and it was my turn to bring an appetizer. I genuinely enjoy finding something new and a little different for book club. Every once in a while I take the easy route and pick up a store-bought appetizer or dessert, but I actually like making appetizers. I just don't get that many chances to do it, so when one comes along, I'm taking full advantage.

The minute I spotted this recipe, I knew it belonged at book club. We eat pretty darn well at our meetings (and yes, we really do discuss the book), and I had a feeling this would be one of those appetizers everyone would happily dig into. Technically, "everyone" means three people, but still. A crowd is a crowd.

And I was right. This dip was SO good. The bright lemon flavor, the shrimp, the creamy cheese — somehow every piece of it worked together perfectly. It was rich without being too heavy, and that little hit of lemon kept everything balanced. I could have kept eating it straight from the bowl.

I cut the recipe in half because the original makes way more than we needed. Lemon Blossoms says the full recipe serves four, but I'm going to have to respectfully disagree. I made half the recipe and it comfortably fed the four of us, including a husband who joined us for dinner, with enough left over that another person could have had a serving. So, a full recipe? Yeah, that's definitely feeding more than four. I guess if it was all you were having for dinner, maybe it'd just feed 4. 

I didn't change a single thing about the recipe, and honestly, it didn't need me messing with it. Sometimes you find a recipe that works exactly as written. This was one of those recipes. 

Creamy Shrimp Scampi Dip

Recipe from Lemon Blossoms

Serves 4 people (It serves more by far)

• 2 tablespoons unsalted butter
• 4 garlic cloves, minced
• Zest of 1 lemon
• 8 ounces large shrimp, peeled, deveined and cut into 1/4 inch pieces*
• Pinch of cayenne pepper
• 2 tablespoons lemon juice, freshly squeezed
• Salt and ground black pepper to taste
• 4 ounces cream cheese at room temperature
• 1/4 cup sour cream
• 2 tablespoons mayonnaise
• 1/2 cup mozzarella, shredded plus more for topping**
• 1/4 cup Parmesan cheese, grated
• 1 tablespoon parsley, finely chopped plus more for garnish
• Lemon slices for garnish (optional)

Preheat the oven to 350 degrees Fahrenheit

In a 10 inch oven safe skillet or cast iron skillet over medium heat melt the butter. Add the garlic and lemon zest and cook stirring often for about 2 minutes.

Add the shrimp and season lightly with salt, pepper and cayenne. Cook stirring occasionally for about 2 – 3 minutes or until the shrimp is starting to get pink. Add the lemon juice and simmer for about a minute.

Remove the skillet from the heat and whisk in the cream cheese. Mix well until the cream cheese is well incorporated. Add the sour cream, mayonnaise, mozzarella, Parmesan and parsley and mix well to combine.

With a spatula level the mixture to an even layer, Sprinkle the top with Mozzarella (I used about 2 tablespoons).

Bake for 10 to 12 minutes or until the top is bubbly and golden. Remove from the oven and garnish with extra parsley and lemon slices (optional). Serve hot with bread, crackers or crostini.