1 cup (plus 2 tablespoons) grated Parmesan cheese divided
In a large bowl, combine sour cream, mayonnaise, parsley, shrimp, 1 cup Parmesan cheese, Dijon mustard and Ranch mix. Mix well to combine. Transfer mixture to a baking dish or ovenproof crock pot. Sprinkle the top with remaining 2 tablespoons Parmesan cheese. Bake 30 minutes until top is golden brown and dip is bubbly.
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.