Cajun Shrimp and Artichoke Dip

This is my go-to dip, except I never add the shrimp. Many people have allergies or just don’t like shellfish, and I worry about leaving it at room temperature during a party. The dip is terrific without the shrimp. Whenever I serve this dip, or bring it to a party, there are never any leftovers!


Cajun Shrimp and Artichoke Dip

Makes 3-1/2 cups
This dip can be prepared up to 1 day ahead


1 cup mayonnaise
1 cup sour cream
2 teaspoons Cajun Seasoning (see below, or salt-free store-bought seasoning)
8 ounces cooked, peeled, and deveined shrimp, coarsely chopped**
Two 6-ounce jars marinated artichoke hearts, drained and chopped
1/3 cup drained and coarsely chopped sun-dried tomatoes
3 scallions, white and green parts, finely chopped
Salt and freshly ground pepper to taste

1. Mix the mayonnaise, sour cream, and Cajun Seasoning in a medium bowl. Add the shrimp, artichokes, sun-dried tomatoes and scallions, mixing well. Season with salt and pepper. Cover and refrigerate to blend the flavors, at least 1 hour, or overnight.
2. Transfer to a serving bowl and serve chilled.

What to dip? Potato chips, tortilla chips, baguette slices, crostini, flatbread crisps, carrot sticks, celery sticks, cherry tomatoes, cucumber slices, mushroom caps, zucchini slices.

** I never add the shrimp.


Cajun Seasoning
2 Tablespoons sweet paprika, preferably Hungarian
1 Tablespoon dried basil
1 Tablespoon dried thyme
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon freshly ground black pepper
¼ teaspoon ground hot red (cayenne) pepper

Combine all ingredients together. Makes about 1/3 cup. Use as a seasoning for dips, popcorn, salads, grilled foods and in Cajun and Creole cooking.

From Rick Rodgers’ Dip it! 2002