DIRECTIONS
Preheat oven to 375 degrees.
Using a hand-held mixer, beat cream cheese, mayonnaise, sour cream, 3/4 cup cheddar cheese, 3/4 cup pepper jack cheese, Old Bay seasoning, Worcestershire sauce, and hot sauce until smooth. Stir in shrimp, garlic, and green onions.
Spoon into a baking dish and top with remaining cheddar and Pepper Jack. Bake for 20-25 minutes or until the cheese is melted and the dish is bubbly and heated through.
Notes:
Do you like everything with a little kick? Swap out the Old Bay Seasoning (which is rather mild and smoky) and replace it with cajun seasoning. You could also add a little finely minced jalapeno.
This dip can be prepped up to 24 hours in advance, covered with plastic wrap, and stored in the fridge. Remove from the refrigerator 30 minutes prior to baking to bring the casserole closer to room temperature.
I like the medium to large shrimp for this recipe simply because they stay moister when cooked and then baked.
Don’t overbake this dip. Just bake long enough to melt the cheese and brown the edges.
For your low-carb friends, serve with cucumber rounds and celery sticks.
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat at reduced power in the microwave.