Crockpot Shrimp Scampi Dip with Garlic Butter and Mozzarella Step-by-step instructions

Before you start

Before starting, dice the shrimp into small, bite-sized pieces and pat them dry. Soften the cream cheese and garlic-herb butter to room temperature for easier mixing.

Mince the garlic cloves and chop the fresh parsley. Have all ingredients measured and ready to go, as the cooking time is short. If using a Crockpot, ensure it is clean and dry before adding the ingredients.

Instructions

Combine and Chill

1. 1Prepare the Crockpot Base
   Add the diced shrimp, garlic-herb butter, cream cheese chunks, mozzarella, Parmesan, minced garlic, and white wine to the Crockpot insert. Stir gently to combine, making sure the cream cheese and butter are distributed among the shrimp.
   Look for The mixture will look chunky and cold; the butter and cream cheese are not yet melted.
   Tip For even melting, cut the cream cheese into small cubes and soften the butter beforehand.
2. 2Layer and Stir
   Use a spatula to press the ingredients down gently, ensuring the shrimp are mostly submerged in the cheese and butter mixture. This helps the shrimp cook evenly and prevents them from drying out.
   Look for The mixture should be well combined but not fully smooth.
   Tip Don't overmix; you want some texture from the shrimp and cheese.

At the end of this phase, the ingredients are mixed but still cold. The shrimp are raw and pinkish-gray, the cream cheese and butter are in chunks, and the cheeses are scattered throughout. The mixture should be well combined but not smooth.

Melt and Cook

3. 3Slow-Cook on High
   Cover the Crockpot and cook on HIGH for 1 hour. Do not open the lid during the first 45 minutes to maintain heat. After 1 hour, the shrimp should be pink and opaque, and the cheeses should be melted and bubbling at the edges.
   Look for The dip will be hot, bubbly, and the shrimp will be curled and pink.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip If the dip looks too thick, stir in a splash of white wine or broth after cooking.
4. 4Stir and Add Parsley
   Carefully remove the lid and stir the dip to combine the melted cheeses and butter. The mixture should be smooth and creamy. Sprinkle the chopped fresh parsley over the top and stir gently to distribute.
   Look for The dip should be glossy and the parsley bright green.
   Tip If the dip is too thin, let it cook uncovered for 5 more minutes to thicken.

After one hour on HIGH, the dip is bubbling and aromatic. The shrimp are pink and curled, the cheeses are melted into a creamy sauce, and the garlic and wine fragrance fills the kitchen.

The edges may be lightly golden, and the dip is very hot.

Serve and Enjoy

5. 5Serve Warm from the Crockpot
   Keep the Crockpot on the WARM setting and serve the dip directly from the ceramic insert. Accompany with toasted ciabatta slices for dipping. The dip will stay warm and creamy for hours.
   Look for The dip should be warm, bubbly, and perfect for dipping.
   Tip For a crispy texture, toast the ciabatta slices just before serving.

The dip is ready to serve. It should be warm, creamy, and thick enough to coat a spoon. The parsley adds a fresh green contrast, and the ciabatta is toasted and ready for dipping. The Crockpot keeps it warm for hours.

Common mistakes

Avoid overcooking the shrimp, as they can become rubbery. Stick to the 1-hour cook time on HIGH and check the dip at the 50-minute mark.

Also, resist the urge to open the lid frequently, as this releases heat and extends cooking time. If the dip separates or looks greasy, stir it well; this can happen if the heat is too high or the cheese is overcooked.

How to tell it’s done

The dip is done when the shrimp are pink and opaque, and the cheeses are fully melted and bubbling around the edges. The internal temperature of the shrimp should reach 145°F (63°C) as measured with an instant-read thermometer.

The dip should be hot, creamy, and slightly thickened. If it looks too thin, let it cook uncovered for an additional 5 minutes.

• Shellfish: 145°F (63°C) in the thickest part