Bayou Blackened Shrimp and Gouda Crockpot Dip Tips, FAQ & printable recipe

Tips for success

For the best texture, use full-fat cream cheese and block gouda that you shred yourself. Pre-shredded cheese often contains potato starch, which can make the dip grainy.

Also, cut the cream cheese into small cubes so it melts faster and more evenly. If you like extra heat, add a dash of hot sauce or cayenne pepper to the mixture before cooking.

To keep the dip warm during a party, set the slow cooker to the 'warm' setting. Stir occasionally to prevent a skin from forming on top.

If the dip thickens too much as it sits, stir in a tablespoon of milk or chicken broth to loosen it. Serve with sturdy tortilla chips, crusty bread, or fresh vegetables for dipping.

Variations

• Extra Spicy: Add 1 teaspoon of cayenne pepper or a chopped jalapeño to the mix before cooking. For a smoky kick, stir in 1 teaspoon of smoked paprika along with the blackening spice.
• Crab and Shrimp: Replace half the shrimp with lump crab meat. Fold in the crab gently during the last 10 minutes of cooking to avoid breaking it apart.
• Chicken Sausage: Substitute the andouille with smoked chicken sausage for a leaner option. Sear it the same way to develop flavor.
• Vegetarian: Omit the shrimp and sausage, and double the corn and add black beans. Use vegetarian smoked gouda and add a tablespoon of liquid smoke to mimic the smoky flavor.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently, adding a splash of milk to restore creaminess.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.

Reheat

Reheat in a microwave-safe dish in 30-second intervals, stirring between, or in a saucepan over medium-low heat until hot.

Leftover dip can be stored in an airtight container in the refrigerator for up to 4 days. Let it cool to room temperature within 2 hours before refrigerating.

Reheat gently in the microwave or on the stovetop, stirring often, until hot and bubbly. Add a splash of milk if needed to restore creaminess.

Assemble the dip up to 24 hours in advance by layering all ingredients in the slow cooker insert and refrigerating.

When ready to cook, place the insert in the slow cooker and cook on LOW for 90 minutes, or until hot and bubbly. You may need to add 15 minutes of cooking time if the mixture is cold from the fridge.

Serving ideas

Serve this dip straight from the slow cooker to keep it warm and gooey. Set out a basket of sturdy tortilla chips, or offer sliced baguette, celery sticks, or bell pepper strips for dipping. The dip pairs beautifully with a cold beer or a sparkling water with lime.

For a game-day spread, place the Crockpot alongside other appetizers like wings, sliders, and veggie trays. The dip is rich, so small servings go a long way. Garnish with extra scallions and a sprinkle of smoked paprika for color.

Frequently asked questions

Recipe card

Bayou Blackened Shrimp and Gouda Crockpot Dip

Prep 15 minCook 1 h 30 minTotal 1 h 45 minServes 12

Ingredients

• 1 lb large shrimp, peeled, deveined, and blackened
• 8 oz diced andouille sausage, seared
• 2 cups charred corn kernels
• 16 oz cream cheese, softened and cubed
• 2 1/2 cups shredded smoked gouda
• 1/4 cup chopped scallions, plus more for garnish
• Sturdy tortilla chips, for serving

Instructions

1. Place the blackened shrimp, seared andouille, charred corn, cream cheese, and shredded smoked gouda into the slow cooker insert. Spread them evenly so the cream cheese and gouda are distributed among the shrimp and sausage.
2. Cover the slow cooker and cook on LOW for 90 minutes. The mixture will gradually melt and bubble. Do not lift the lid during cooking except to check once near the end.
3. After 90 minutes, stir the dip thoroughly. Add the chopped scallions and stir to combine. Let the dip sit for 5 minutes so the flavors meld.
4. Verify that the shrimp are opaque and cooked through. The internal temperature of the shrimp should reach 145°F (63°C). If not, cover and cook for 10 more minutes, then check again.
5. Stir the dip vigorously with a wooden spoon or spatula until the cream cheese and gouda are fully incorporated and the dip is smooth and creamy. Scrape the bottom and sides of the slow cooker to prevent sticking.
6. If the dip seems too thick, you can stir in a tablespoon of water or broth, but only if needed. The dip should be scoopable but not runny. Let it rest for a few minutes to set slightly.
7. Transfer the slow cooker to the table or keep it on the warm setting. Serve directly from the Crockpot with sturdy tortilla chips for scooping.
8. Sprinkle the reserved scallions over the top just before serving. The dip is ready to enjoy immediately.

Contains: crustaceans, milk, gluten

Estimated nutrition per serving

Calories

380

Protein

18 g

Carbohydrates

12 g

Fat

29 g

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