Crockpot Shrimp Scampi Dip with Garlic Butter and Mozzarella

This Crockpot shrimp scampi dip is the ultimate party appetizer: tender shrimp, garlic-herb butter, cream cheese, and a blend of mozzarella and Parmesan melt together with white wine into a rich, savory dip.

Served straight from the slow cooker with crusty ciabatta, it's a crowd-pleaser that requires just 10 minutes of prep and one hour of hands-off cooking.

Shrimp scampi gets a creamy, cheesy makeover in this easy slow cooker dip. Wild Gulf shrimp are tossed with garlic-herb butter, cream cheese, mozzarella, Parmesan, and a splash of dry white wine, then cooked on HIGH until the cheeses bubble and the shrimp turn pink.

The result is a luscious, garlicky dip with a stretchy mozzarella pull that's perfect for scooping up with toasted bread. This recipe is ideal for game days, holiday gatherings, or any time you want a warm, comforting appetizer with minimal effort.

Ingredients

Why this recipe works

The slow cooker does all the work, gently melting the cheeses and butter while the shrimp cook in the flavorful liquid. Cooking on HIGH for one hour ensures the shrimp stay tender and juicy, while the cream cheese and mozzarella create a silky, creamy base that clings to every piece of bread.

The combination of garlic-herb butter, white wine, and fresh parsley echoes classic shrimp scampi flavors, while the cream cheese and mozzarella add richness and body.

The result is a dip that's both indulgent and balanced, with the wine cutting through the richness and the garlic providing a savory punch.

Notes and substitutions

For the best flavor, use wild Gulf shrimp if available, but any peeled and deveined shrimp will work. Dicing the shrimp into small pieces ensures they cook quickly and distribute evenly throughout the dip. If using frozen shrimp, thaw them completely and pat dry before adding to the Crockpot.

Garlic-herb butter adds a convenient layer of flavor; you can substitute plain butter with a teaspoon of Italian seasoning and an extra clove of garlic if needed.

The white wine should be dry, like Pinot Grigio or Sauvignon Blanc, to balance the richness of the cheeses. If you prefer not to use wine, replace it with chicken broth and a squeeze of lemon juice.

• garlic-herb butter: Use 1 stick (8 tablespoons) salted butter mixed with 1 teaspoon dried Italian herbs and 1/2 teaspoon garlic powder.
• dry white wine: Replace with 1/3 cup chicken broth plus 1 teaspoon lemon juice for a non-alcoholic version.
• wild gulf shrimp: Frozen peeled and deveined shrimp work well; thaw completely and pat dry before dicing.

Equipment

• Crockpot or slow cooker (4-quart or larger)
• Cutting board and knife
• Measuring cups and spoons
• Wooden spoon or spatula