This dip is delicious. Pretty simple to put together. Once it’s in the oven, slice up some french bread, spray them with oil and broil just until brown. The toasted bread works great as a dipper.
Unfortunately my picture didn’t make the cut. I get to excited to try the food I make, that I don’t have enough patience to set up a photo-shoot, especially of the hot dishes. Here’s a picture from the original blog I got it from. If you want to see some more mouth watering pictures, find them here.
Shrimp Scampi Dip
2 T unsalted butter
8 oz med. shrimp, peeled, deveined and roughly chopped
4 cloves garlic, minced
1/2 tsp red pepper flakes (I omitted)
1/4 C white wine
2 T freshly squeezed lemon juice (I used bottled)
Kosher salt and freshly ground black pepper, to taste.
4 oz cream cheese, at room temperature (I used 1/2-1 oz less)
1/4 C sour cream
3 T mayonnaise
2 tablespoons chopped fresh parsley leaves
1/2 C shredded mozzarella cheese, divided
2 T grated Parmesan
Preheat oven to 350 F. Lightly oil a 9-inch baking dish.
Melt butter in a large skillet over medium high heat. Add shrimp, garlic and red pepper flakes. Cook, stirring occasionally, until pink, about 2 minutes. Stir in wine and lemon juice; season with salt and pepper, to taste.
Bring to a simmer; remove from heat and stir in cream cheese, sour cream, mayonnaise, parsley, 1/4 cup mozzarella and Parmesan.
Spread mixture into the prepared dish; sprinkle with remaining 1/4 cup mozzarella. Place into oven and bake until bubbly and golden, about 10-12 minutes.
Serve immediately with toasted bread.
Recipe adopted from here original from Closet Cooking