Shrimp Spinach Artichoke Dip

Course Appetizers
Cuisine American
Prep Time 10 minutes
Cook Time 43 minutes
Total Time 53 minutes
Author Brittany Hollie



  • 4 tablespoons organic grass-fed butter
  • 1/4 cup organic unbleached all-purpose flour
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 2 cups organic milk
  • 3 cups organic baby spinach chopped
  • 1 cup marinated artichoke hearts drained and chopped
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ancho chili powder
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon nutmeg freshly grated
  • 12 ounces seasoned medium-sized wild-caught shrimp peeled, deveined, and chopped
  • 1 cup low-moisture mozzarella cheese freshly shredded
  • 1 cup white cheddar cheese freshly shredded
  • 1/2 cup Gruyere cheese freshly shredded



  1. Preheat oven to 400℉.
  2. In a 10-inch cast iron skillet set over medium-low heat, melt the butter and add the diced onion. Cook for 2-3 minutes, stirring occasionally. Next, add in the minced garlic and cook for 30 seconds.
  3. Add the flour and whisk until combined. Cook for 5 minutes, whisking occasionally. Next, slowly whisk in the milk, in half cup increments, until all of the milk is incorporated. Allow the sauce to simmer over low heat for about 5-10 minutes, or until it has thickened.
  4. Season the Béchamel with the sea salt, black pepper, cayenne pepper, ancho chili powder, and nutmeg.
  5. Stir in the chopped spinach and artichoke hearts. Then stir in the chopped and seasoned shrimp.
  6. Next, stir in the Gruyere cheese, 3/4 of the mozzarella cheese, and 3/4 of the white cheddar cheese. Top the Shrimp Spinach Artichoke Dip with the remaining cheese and bake for 20 minutes.
  7. Remove the Shrimp Spinach Artichoke Dip from the oven and allow to cool for at least 5 minutes before serving. Serve with organic tortilla chips.