Crockpot Shrimp Scampi Dip with Garlic Butter and Mozzarella Tips, FAQ & printable recipe

Tips for success

For the best texture, dice the shrimp into uniform small pieces so they cook evenly. If you prefer larger shrimp pieces, keep them slightly bigger, but adjust the cooking time accordingly.

Always use freshly shredded mozzarella for superior melting; pre-shredded bags often contain anti-caking agents that can affect smoothness.

Serve the dip with a variety of dippers: toasted ciabatta, crostini, pita chips, or fresh vegetables like cucumber slices and bell pepper strips.

If the dip thickens as it sits, stir in a tablespoon of white wine or chicken broth to loosen it. The Crockpot's WARM setting is perfect for keeping the dip at serving temperature.

Variations

• Spicy Shrimp Dip: Add 1/2 teaspoon crushed red pepper flakes or a dash of hot sauce with the other ingredients for a spicy kick. Garnish with extra parsley before serving.
• Lemon-Garlic Shrimp Dip: Add 1 tablespoon lemon zest and 2 tablespoons fresh lemon juice along with the white wine. The lemon brightens the flavors and adds a fresh, citrusy note.
• Crab and Shrimp Dip: Replace half of the shrimp with lump crab meat, gently folded in after cooking to avoid breaking up the crab. This adds a sweet, delicate flavor.
• Artichoke Shrimp Dip: Stir in 1 cup of chopped artichoke hearts (canned or frozen) with the other ingredients. The artichokes add a tangy, earthy flavor that complements the shrimp.

Storage and make-ahead

Fridge

Store leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of wine or broth to restore the creamy texture.

Freezer

Freeze the cooled dip in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat the dip in a saucepan over low heat, stirring frequently, or in the microwave at 50% power in 1-minute intervals, stirring between.

Cool the dip completely, then transfer to an airtight container. Refrigerate for up to 3 days. The flavors will meld, but the texture may become slightly grainy upon reheating.

Stir well and reheat gently in a saucepan over low heat or in the microwave at 50% power, adding a splash of wine or broth to restore creaminess.

You can prep the ingredients up to one day ahead: dice the shrimp, mince the garlic, and measure the cheeses. Store them separately in the refrigerator. When ready to cook, combine everything in the Crockpot and cook on HIGH for 1 hour. This makes entertaining effortless.

Serving ideas

Serve the dip warm, directly from the Crockpot, to keep it bubbling and inviting. Arrange the toasted ciabatta slices around the base, or let guests help themselves. This dip is rich and indulgent, so plan for about 1/2 cup per person as an appetizer.

Pair the dip with a crisp white wine like Pinot Grigio or a light beer to complement the garlic and butter.

For a festive presentation, garnish with extra parsley and a sprinkle of red pepper flakes if desired. The dip is best enjoyed fresh, but it will stay warm on the WARM setting for up to 2 hours.

Frequently asked questions

Recipe card

Crockpot Shrimp Scampi Dip with Garlic Butter and Mozzarella

Prep 10 minCook 1 hTotal 1 h 10 minServes 8

Ingredients

• 1 1/2 lb wild gulf shrimp, peeled, deveined, and diced
• 1 stick garlic-herb butter, softened
• 12 oz cream cheese, softened and cut into chunks
• 2 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 8 cloves garlic, minced
• 1/3 cup dry white wine, such as Pinot Grigio
• 1/4 cup fresh parsley, chopped
• 1 loaf crusty ciabatta bread, sliced and toasted

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: gluten, crustaceans, milk, sulfites

Estimated nutrition per serving

Calories

450

Protein

25 g

Carbohydrates

12 g

Fat

34 g

Automatic estimate from the ingredient list, not laboratory-verified.