This Shrimp 4-Cheese Kale Dip Recipe is the perfect appetizer for any holiday or special occasion. It takes a handful of ingredients but it is totally worth it! In just 30 minutes or less you can have better than restaurant quality Shrimp Dip that will have your friends and family talking for days!
This beautiful Rachael Ray Serveware set is perfect for serving your Shrimp 4-Cheese Kale Dip at your next occasion.
Ingredients
18 Fully Cooked Shrimp
1 cup Chopped Kale
½ cup Mushrooms
½ cup Tri-Color Peppers
8 Grape Tomatoes
¼ cup Green Onions
1 tbsp. Fresh Lemon Juice
½ cup Plain Greek Yogurt
8 oz. Cream Cheese (softened)
1/3 cup Parmesan Cheese (shredded)
¼ cup Cheddar Cheese (shredded)
¼ cup Feta Cheese (crumbled)
¼ cup Smoked Gouda Cheese (shredded)
2 tbsp. Olive Oil
1 tsp. Ground Cayenne Pepper
1 tsp. Garlic Powder
Salt & Pepper
Directions
1. CAUTION: this is cheesy!
2. Preheat oven at 400 degrees F.
3. Please note that if you have purchased frozen chopped kale, mushrooms, and tri-color peppers you can simply measure them out and they are ready to be cooked. If not, you will need to wash and dice these vegetables during prep.
4. Pour 1 tbsp. olive oil in a small pan. Heat on medium to high. Add kale and garlic powder to pan and sauté for 8-10 minutes, reducing heat to low about 6 minutes in. Remove from heat.
5. In a large mixing bowl, add softened cream cheese, Greek yogurt, shredded cheddar, shredded Parmesan, and kale. Stir. Set aside.
6. Wash and dice 8 grape tomatoes into small pieces.
7. In the same pan used to sauté the kale, add 1 tbsp. olive oil and heat on medium to high. Add tri-color peppers, mushrooms, and grape tomatoes to pan and sauté for 8-10 minutes, reducing heat to low about 6 minutes in.
Remove from heat.
8. Add tri-colored peppers, mushrooms, grape tomatoes, shredded smoked Gouda and crumbled feta to bowl mixture. Stir.
9. Wash and chop 18 fully cooked shrimp and dice green on ion into small pieces. Add shrimp, green onion, ground cayenne pepper, and lemon juice to bowl mixture. Add salt and pepper to taste. Stir. Test your
dip. Once your dip is as you like it, scoop it into an oven-safe dish.
10. Bake at 400 degrees F for approximately 10 minutes (stirring the dip halfway through if you’d like). Remove from the oven and your chunky shrimp 4-cheese kale dip is ready to serve! Best enjoyed as an appetizer with tortilla
chips.
Shrimp 4-Cheese Kale Dip Recipe
Ingredients
- 18 Fully Cooked Shrimp
- 1 cup Chopped Kale
- ½ cup Mushrooms
- ½ cup Tri-Color Peppers
- 8 Grape Tomatoes
- ¼ cup Green Onions
- 1 tbsp. Fresh Lemon Juice
- ½ cup Plain Greek Yogurt
- 8 oz. Cream Cheese (softened)
- 1/3 cup Parmesan Cheese (shredded)
- ¼ cup Cheddar Cheese (shredded)
- ¼ cup Feta Cheese (crumbled)
- ¼ cup Smoked Gouda Cheese (shredded)
- 2 tbsp. Olive Oil
- 1 tsp. Ground Cayenne Pepper
- 1 tsp. Garlic Powder
- Salt & Pepper
Instructions
- CAUTION: this is cheesy!
- Preheat oven at 400 degrees F.
- Please note that if you have purchased frozen chopped kale, mushrooms, and tri-color peppers you can simply measure them out and they are ready to be cooked. If not, you will need to wash and dice these vegetables during prep.
- Pour 1 tbsp. olive oil in a small pan. Heat on medium to high. Add kale and garlic powder to pan and sauté for 8-10 minutes, reducing heat to low about 6 minutes in. Remove from heat.
- In a large mixing bowl, add softened cream cheese, Greek yogurt, shredded cheddar, shredded Parmesan, and kale. Stir. Set aside.
- Wash and dice 8 grape tomatoes into small pieces.
- In the same pan used to sauté the kale, add 1 tbsp. olive oil and heat on medium to high. Add tri-color peppers, mushrooms, and grape tomatoes to pan and sauté for 8-10 minutes, reducing heat to low about 6 minutes in.
- Remove from heat.
- Add tri-colored peppers, mushrooms, grape tomatoes, shredded smoked Gouda and crumbled feta to bowl mixture. Stir.
- Wash and chop 18 fully cooked shrimp and dice green on ion into small pieces. Add shrimp, green onion, ground cayenne pepper, and lemon juice to bowl mixture. Add salt and pepper to taste. Stir. Test your
- dip. Once your dip is as you like it, scoop it into an oven-safe dish.
- Bake at 400 degrees F for approximately 10 minutes (stirring the dip halfway through if you’d like). Remove from the oven and your chunky shrimp 4-cheese kale dip is ready to serve! Best enjoyed as an appetizer with tortilla
- chips.
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