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Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell Photo by: Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell

Warm Artichoke-Shrimp Dip

Serve half of dip first, keeping remaining half warm in saucepan.

 

Southern Living JANUARY 2011

  • Yield: Makes about 4 cups
  • Total: 15 Minutes

Ingredients

  • 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

Preparation

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.

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Warm Artichoke-Shrimp Dip Recipe

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