Serve half of dip first, keeping remaining half warm in saucepan.
2 (14-oz.) cans artichoke hearts, drained and chopped
1 cup freshly grated Parmesan cheese
3/4 cup mayonnaise
1/2 cup fine, dry breadcrumbs
2 garlic cloves, minced
2 tablespoons lemon juice
1/2 pound peeled, cooked shrimp, chopped
Garnishes: lemon zest; peeled, cooked shrimp
Serve with: pita crackers, breadsticks
How to Make It
Combine artichoke hearts and next 5 ingredients in a large saucepan. Cook over medium heat, stirring often, 4 to 5 minutes or until thoroughly heated. Stir in shrimp. Transfer to a serving bowl. Garnish, if desired. Serve with pita crackers and breadsticks.