Start by heating the olive oil in a skillet over medium heat. Toss in the chopped shrimp, a pinch of salt, and a sprinkle of Cajun seasoning. Cook for about 2-3 minutes until the shrimp turns pink and opaque. Transfer them to a plate and set aside.

In the same skillet, add a little more olive oil if needed and sauté the diced onion until it’s soft and translucent. Add the minced garlic and cook for another minute until it’s fragrant. You’ll already smell the magic happening at this point!

In a large bowl, combine the softened cream cheese, sour cream, and mayonnaise. Stir until it’s smooth and well blended. Add the cheddar and Monterey Jack cheeses, Cajun seasoning, smoked paprika, cayenne pepper, lemon juice, and green onions. Stir everything together until fully combined.

Don’t skimp on mixing—the better it’s combined, the smoother your dip will be. And let’s be honest, no one wants a bite without cheese!

Gently fold the cooked shrimp and sautéed onion mixture into the creamy base. Make sure the shrimp is evenly distributed so every bite has that amazing flavor.

Preheat your oven to 375°F (190°C). Transfer the mixture to a greased baking dish and spread it out evenly. Sprinkle a little extra cheese on top for that gooey, golden finish. Bake for about 20-25 minutes, or until the dip is bubbly and slightly browned on top.

If you’re short on time, you can also microwave it in a microwave-safe dish until heated through. But honestly, baking gives it that irresistible cheesy crust.

Once it’s out of the oven, sprinkle some extra green onions on top for a pop of color. Serve it hot with tortilla chips, crackers, or even some crusty bread. Warning: it’ll disappear fast!