This creamy white cheddar cheese shrimp dip is so full of flavor! A blend of three cheeses are tossed with plump shrimp and baked for a melt in your mouth dip. Serve with toasted baguette slices, that are lightly seasoned and you have yourself one delicious appetizer!
My awesome sister in-laws and I happened to order the Shrimp & Crab dip from Uno’s one time. I enjoyed the dip so much that I wanted to recreate it! There was something about this creamy white cheddar cheese shrimp dip and toasted baguette slices… It just goes so well together. The cheddar cheese is so mild and does not overpower the dip in any way. However I don’t quite remember tasting the crab meat in the Uno’s version, besides my husband isn’t really into the crab imitation stuff. This is so similar to Uno’s version (minus the crab meat). Now you can certainly add crab meat but I think it tastes amazingly delicious with just the shrimp. I highly recommend trying this dip! The seasonings and the cheese blend are just right to create a beautiful and super tasty dip!
Ingredients for creamy white cheddar cheese shrimp dip:
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper; set aside. Diagonally slice the baguette and arrange over the baking sheet. Melt the stick of butter in the microwave for 1 minute; stir and drizzle or spoon over each slice. In a small bowl combine 1/8 tsp of dry thyme, 1/4 tsp of dry parsley, and 1 tbsp grated parmesan cheese. Sprinkle over baguette and bake for 8-10 minutes.
In a medium size saucepan combine the cream cheese, heavy cream, mayo, 1 tbsp olive oil and 1 tsp garlic powder. Melt over medium heat and whisk until smooth. When mixture has melted turn off stove and add 2 tbsp of grated parmesan cheese, 1 cup shredded sharp white cheddar cheese, 1/8 tsp dry thyme, 1 tsp dry parsley, 3 crushed garlic cloves, shrimp (with tails removed) and diced tomatoes; stir to combine. Grease an oven safe baking dish with 1 tbsp of olive oil. Add cheese mixture to baking dish and bake at 400 degrees F for 15 min or until bubbly. Serve with toasted baguette slices. Garnish with green onions or more diced tomatoes.
- DIP:
- 1 cup sharp white cheddar cheese, shredded
- 1 (8oz) pkg cream cheese
- ½ cup heavy cream
- 1 tsp garlic powder
- 3 tbsp mayo
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 2 tbsp grated parmesan cheese
- ¼ tsp dry thyme
- 1 tsp dry parsley
- 2 cups raw shrimp, tails removed (large)
- 1 large tomato diced or 10 cherry tomatoes
- 1 tbsp olive oil for baking dish
- BAGUETTE:
- 1 Baguette
- 1 Stick butter, melted
- ⅛ tsp dry thyme
- ¼ tsp dry parsley
- 1 tbsp grated parmesan cheese
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
- Diagonally slice the baguette and arrange over the baking sheet.
- Melt the stick of butter in the microwave for 1 minute; stir and drizzle or spoon over each slice.
- In a small bowl combine ⅛ tsp of dry thyme, ¼ tsp of dry parsley, and 1 tbsp grated parmesan cheese. Sprinkle over the baguette slices and bake for 8-10 minutes.
- In a medium size saucepan combine the cream cheese, heavy cream, mayo, 1 tbsp olive oil and 1 tsp garlic powder. Melt over medium heat and whisk until smooth.
- When mixture has melted turn off stove and add 2 tbsp of grated parmesan cheese, 1 cup shredded sharp white cheddar cheese, ⅛ tsp dry thyme, 1 tsp dry parsley, 3 crushed garlic cloves, shrimp (with tails removed) and diced tomatoes; stir to combine.
- Grease an oven safe baking dish with 1 tbsp of olive oil. Add cheese mixture to baking dish and bake at 400 degrees F for 15 min or until bubbly.
- Serve with toasted baguette slices. Garnish with green onions or more diced tomatoes.
