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Flavorful Spinach-Artichoke Party Bowl with Shrimp Scampi

spinach artichoke shrimp scampi bowl - featured image
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A creamy, zesty spinach-artichoke dip topped with garlicky shrimp scampi and smoky chipotle-lime yogurt, perfect for entertaining and quick to prepare.

Ingredients

Scale
  • 10 oz frozen chopped spinach, thawed and drained
  • 14 oz canned artichoke hearts, drained and chopped
  • 8 oz cream cheese, softened
  • ½ cup sour cream or Greek yogurt
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper to taste
  • 1 lb large shrimp, peeled and deveined
  • 3 tbsp unsalted butter, divided
  • 3 cloves garlic, minced
  • 1 tbsp freshly squeezed lemon juice
  • 1 tsp red pepper flakes (optional)
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish
  • ½ cup plain Greek yogurt
  • 1 chipotle pepper in adobo sauce, finely chopped
  • 1 tbsp fresh lime juice
  • ½ tsp lime zest
  • Salt to taste

Instructions

  1. Squeeze out excess water from the thawed chopped spinach using a clean kitchen towel. Drain and roughly chop the artichoke hearts.
  2. In a mixing bowl, combine softened cream cheese, sour cream or Greek yogurt, mozzarella, Parmesan, minced garlic, salt, and pepper. Stir until smooth, then fold in the spinach and artichokes until evenly mixed. Adjust seasoning to taste.
  3. Heat 2 tablespoons of butter in a large skillet over medium heat. Add minced garlic and red pepper flakes, cooking until fragrant (about 30 seconds). Add shrimp in a single layer, season with salt and pepper, and cook 2 minutes per side until pink and opaque. Stir in lemon juice and remaining butter, swirling to melt. Remove from heat and sprinkle with parsley.
  4. In a small bowl, mix Greek yogurt, chopped chipotle pepper, lime juice, lime zest, and salt until combined. Adjust heat and lime to taste.
  5. Spoon the spinach-artichoke mixture into a serving bowl. Arrange shrimp scampi on top, then drizzle or dollop chipotle-lime yogurt over everything. Garnish with extra parsley or lime wedges if desired.
  6. Optional: Warm the spinach-artichoke base in a preheated oven at 350°F for 10 minutes before adding shrimp and yogurt.

Notes

Drain spinach and artichokes well to avoid watery dip. Use fresh garlic for best flavor. Do not overcrowd shrimp when cooking to ensure proper sear. Adjust chipotle pepper amount to control heat. Let dip rest a few minutes for flavors to meld. Store leftovers in airtight container for up to 3 days; reheat gently.

Nutrition

Keywords: spinach artichoke dip, shrimp scampi, party bowl, chipotle lime yogurt, appetizer, easy recipe, creamy dip, gluten-free

Find it online: https://fuzzyforker.com/flavorful-spinach-artichoke-party-bowl-with-shrimp-scampi-recipe-to-impress/