Super Bowl Sunday is just a few days away and I’m sure you guys are hurriedly planning and prepping your game day snacks. Everybody loves a good spinach artichoke dip so I wanted to share my Shrimp Spinach Artichoke Dip recipe! It’s from scratch, no cream cheese or sour cream included.
I wanted to develop a dip recipe using a Mornay sauce and boy is this a winner! It’s rich and creamy thanks to the Mornay sauce I made, which is just a Béchamel sauce with cheese added. It’s pretty quick to put this Shrimp Spinach Artichoke Dip together so you’ll have it on the table in no time for you and your guests to sit back and enjoy as Tom Brady kicks some butt on the big screen! Yeah, I’m rooting for the Patriots. They aren’t my favorite team, but since I don’t know when my Houston Texans will make it to the Super Bowl I am rooting for the Pats.
I do adore Spinach Artichoke Dip recipes made with cream cheese and sour cream, but sometimes the dip is grainy and I eventually figured out that is due to the quality of cream cheese used. So to mitigate all of that, a velvety smooth Mornay sauce does the trick! And using a Mornay sauce over cream cheese and sour cream really falls in line with eating real foods…depending on the brand of cream cheese and sour cream that you buy you will end up with unnecessary additives in your food. And remember we are all about limiting our exposure to those crazy food additives!
Now about this shrimp, if you don’t like shrimp or don’t want to use shrimp please feel free to leave it out! I don’t want you guys being afraid to tweak other’s recipes. I’m a seafood fanatic, so I love utilizing shrimp in various recipes. I will say that if you do decide to use shrimp, then use wild caught shrimp versus farm-raised. I purchased a 12 oz. bag of wild-caught shrimp (peeled and deveined) from Aldi’s for $5.99!
I don’t want to be long-winded tonight, so I’m going to stop right here. I want to hear about what all will be on your game day menu so comment down below. Also, let me know which team you are rooting for. If you are still looking for a great wing recipe then, give mySweet Heat Bourbon Chicken Wings a try! They’ll pair perfectly with this Shrimp Spinach Artichoke Dip. Pretty sure that’s what I’ll be eating this Sunday. Might cook some fried cheese curds too. I’ll be sure to post my game day food pics and would love for y’all to tag me in yours! If you aren’t already following me on social media then here are my links: Bloglovin’,Facebook, Instagram, Twitter and Snapchat to stay up-to-date. Also, please subscribe to my YouTube channel because I will be adding more recipe and chat videos!
- 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
Preheat oven to 400℉.
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.
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.
Season the Béchamel with the sea salt, black pepper, cayenne pepper, ancho chili powder, and nutmeg.
Stir in the chopped spinach and artichoke hearts. Then stir in the chopped and seasoned shrimp.
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.
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.