So I’ve made this a few times and every time I post it you guys go crazy! My entire family absolutely lovesssss cheesy dips- so anytime we’re having out or having guests this is a go to for a great party. Not to mention it’s quick and easy- and can be made in one pot!
As always, I found this recipe on Pinterest (Thanks Chef Kathy of Lemon Blossoms) and I doubled it all the ingredients to make a larger portion. I also use a cast iron skilled so that I can easily go from the stove to the oven, to the table to serve. Here’s the recipe!
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- or tortilla chips which we prefer!