Since it’s football season, I’m finding myself making a game day platter every Saturday. The platter usually consists of Buffalo Wings, Pizza, and Chips & Dip. I recently put together a hot spinach dip for my husband. When he commented that “it couldn’t be any better”…I thought, yes it can, if I add shrimp! The finished product yielded the best spinach dip ever!
Ultimate Spinach & Shrimp Dip
Makes 3 cups
1 box (10 ounces) frozen spinach, thawed and well drained
1/2 pound shrimp, peeled, cleaned and cut into small pieces*
1/2 cup canned artichoke hearts, chopped
3 oz cream cheese
2 tablespoons butter
1 clove of garlic, finely chopped
1 teaspoon corn starch
1/2 cup milk
1/2 cup plus 2 tablespoons grated Parmesan cheese
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
Preheat oven to 350 degrees. In a saucepan, heat butter on medium heat until melted. Add garlic and allow to soften, but not burn. Stir in corn starch and stir until bubbly. Reduce heat to low and slowly add milk, stirring constantly until thickened. Stir in cream cheese. Add spinach, chopped artichoke hearts, red pepper flakes, and salt cover and allow to come to a simmer. Remove from heat and stir in shrimp and Parmesan cheese. Transfer mixture to a 3 cup oven proof baking dish. Sprinkle to with 2 tablespoons of cheese. Bake for 20 minutes. Serve with tortilla chips or toasted bread rounds.
I have to admit I rarely make my own dips and I’ve only really made guacamole before. This will be a great start to branching out! Adding shrimp to the mix sounds intriguing!
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