Tangy Artichoke and Shrimp Dip

This flavor-rich dip is based on artichoke and shrimp and highlighted by garlic and Havarti cheese with a splash of lemon.

This warm and creamy dip showcases the deep, earthy flavors of artichoke and the sweetness of shrimp, highlighted by garlic and Havarti cheese along with a splash of lemon. Assorted fresh veggies are great for scooping it up.

Makes 12 servings


  • 4 thick slices bacon, chopped
  • 10 medium shrimp, peeled and deveined
  • 1 tbsp olive oil
  • 1 cup finely chopped onion
  • 4 cloves garlic, minced
  • 4 oz cream cheese, softened
  • ½ cup mayonnaise
  • ½ cup sour cream
  • 1 tbsp finely shredded lemon peel
  • 1 tbsp lemon juice
  • 2 (14-ounce) cans artichoke hearts, drained and quartered
  • 1 cup pickled giardiniera cauliflower, drained and chopped
  • 4 oz Havarti cheese, shredded (1 cup)
  • Salt and black pepper, to taste
  • Assorted fresh vegetables, crostini or pita chips


  1. Preheat oven to 425°F.
  2. In a large skillet cook bacon over medium heat until crisp. Add shrimp; cook 2 minutes or until shrimp are opaque, about 2 minutes. Drain fat. Transfer bacon and shrimp to a plate lined with a paper towel; set aside.
  3. In the same skillet, heat olive oil over medium heat. Add onion and garlic. Cook and stir 4 minutes or until tender.
  4. Chop shrimp. In a large bowl combine cream cheese, mayonnaise, sour cream, lemon peel and lemon juice. Stir in artichokes, cauliflower, Havarti cheese, bacon, shrimp and onion mixture. Season to taste.
  5. Spread mixture into a 2-quart casserole. Bake, uncovered, 20 minutes or until bubbly. Let stand 5 minutes. Serve with assorted vegetables, crostini or pita chips.

We want to keep in touch.

Don’t miss out on the latest Life:Beautiful updates, promotions and news.