Baked Pimento Cheese Shrimp Dip

Growing up, we only ordered appetizers on vacation. And as we usually visited a coastal town, something of the seafood variety was a must. A warm cheesy dip was a sure pleaser to keep us happy until the entrees arrived. Now as an adult, any time we make or order appetizers my brain instantly thinks “mmm this feels like vacation.”

But we all now those ooey gooey dips and basket of breads and chips aren’t light on the nutrition side of things. Luckily my constant pursuit of vacation feels and at-home Happy Hours led to the creation of an appetizer that offers all the deliciousness at a fraction of the calories.

While any cooked shrimp will work, I suggest fresh and local (if available) boiled in Old Bay. This recipe is my go to for anything leftover from our weekend Lowcountry boils.

So make the appetizer. Pour a drink. Live like you’re on vacation!

Baked Pimento Cheese Shrimp Dip

Baked Pimento Cheese Shrimp Dip is everything you want to load on a chip. Ooey gooey and cheesy – but with half the calories by swapping cottage cheese for traditional cream cheese and mayonnaise. By blending it up you'd never know it was switched!
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Prep Time 15 minutes
Cook Time 15 minutes
Rest Time 5 minutes
Course Appetizer
Cuisine Lowcountry, Southern
Servings 4

Equipment

  • food processor, oven

Ingredients
  

  • 1 cup Cooked Shrimp, chopped
  • 2 cup Cottage Cheese large curd
  • 1 cup Shredded Cheddar
  • 2 Tbsp Diced Pimentos
  • 1 Tbsp Old Bay seasoning

Instructions
 

  • Preheat oven to 350.
  • Combine cottage cheese and Old Bay in food processor, blend until smooth.
  • Transfer to bowl and fold in shredded cheddar, pimentos and cooked shrimp.
  • Spread into 8×8 oven safe dish. Top with a sprinkle of shredded cheddar and Old Bay. Bake uncovered for 15 minutes or until bubbly. Let rest 5-10 minutes before serving.
  • Serve with tortilla chips or warm crusty bread.
Keyword lowcountry, lowcountry boil, pimento cheese, shrimp