Instructions

• Preheat the oven to 350°F (175°C).
• In a large nonstick pan over medium heat, melt 2 tablespoons butter.
• Add 1/2 cup diced onion and cook, stirring occasionally, until the onion is soft and translucent, about 4–5 minutes.
• Add 2 garlic cloves, minced, and cook, stirring, for 1 minute.
• Sprinkle 2 1/2 tablespoons all-purpose flour over the onion mixture and cook, stirring constantly, for 1 minute to remove the raw flour taste.
• Gradually whisk in 1 cup heavy cream until smooth. Add 1 teaspoon Worcestershire sauce, 1/4 teaspoon Creole seasoning, 1/4 teaspoon crushed red pepper flakes, and a pinch of nutmeg (optional). Continue cooking and stirring until the sauce thickens slightly, about 2–3 minutes.
• Stir in 2/3 cup freshly shredded Parmesan cheese and 2/3 cup shredded mozzarella cheese until the cheeses are fully melted and the sauce is smooth.
• Stir in 1/4 cup sour cream until combined. Add 2 cups fresh spinach leaves (chopped) and cook, stirring, until the spinach is wilted.
• Remove the pan from the heat and stir in 1 pound shrimp (peeled, deveined, and cut into bite-sized pieces) until evenly distributed in the sauce.
• Transfer the mixture to a baking dish, spreading it into an even layer. Bake in the preheated oven for 15 minutes, or until the shrimp are opaque and cooked through and the dip is hot and bubbling.