Cost: $20 and under
Serves: 4-6
Prep Time: 5-10 min.
Cook Time: 20-25 min.
Difficulty: 1
I think the only thing better than Artichoke dip is Artichoke with shrimp in it! Our first Shrimp artichoke dip was actually the product of having too many shrimp for the meal I was making but not enough left over to really make anything with them. So I said, "Want to toss these into your artichoke dip?" Zo was unsure of how it would taste or if they would even cook through but we tried it anyway. After warning our guests that it might taste horrible we were all pleasantly surprised with just how tasty the dip was. After that we frequently started throwing shrimp into the artichoke dip until I decided we need to share this idea by created a recipe for the dip. Here is that recipe, so make it and enjoy it before Zo and I eat all the shrimp in the world!
I think the only thing better than Artichoke dip is Artichoke with shrimp in it! Our first Shrimp artichoke dip was actually the product of having too many shrimp for the meal I was making but not enough left over to really make anything with them. So I said, "Want to toss these into your artichoke dip?" Zo was unsure of how it would taste or if they would even cook through but we tried it anyway. After warning our guests that it might taste horrible we were all pleasantly surprised with just how tasty the dip was. After that we frequently started throwing shrimp into the artichoke dip until I decided we need to share this idea by created a recipe for the dip. Here is that recipe, so make it and enjoy it before Zo and I eat all the shrimp in the world!
Ingredients:
7-8 large shrimp (seasoned with essence and chopped)
2 6 1/2 oz cans marinated artichoke hearts (drained, coarsely chopped)
8 oz package neufchatel cheese
1/2 cup Parmesan (grated)
3 tbsp Parmesan (shredded)
1/2 cup mayonnaise
1/4 cup Roasted green Chile (diced)
1 clove garlic (minced)
1/2 tsp lemon juice
1 tbsp fresh Italian parsley
pinch essence
pinch cayenne
Kosher salt (to taste)
Fresh crack pepper (to taste)
Preheat oven to 350 degrees.
In a medium mixing bowl fold together all ingredients except the 3 tbsp shredded Parmesan until mixed well. Pour mixture into a baking safe dish, smooth even with a rubber spatula and sprinkle 3 tbsp of shredded Parmesan over the top.
Place baking safe dish on the middle oven rack and back for 20-25 minutes or until hot and bubbly. Serve while still warm on toasted slices of French bread, with crackers or tortilla chips. Enjoy!
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