Here is a delectable dip for Super Bowl Sunday.

Artichoke Shrimp Dip

Shrimp on Ice - Photo by Maralyn D Hill


Ingredients

2 (14 oz) cans artichoke hearts, drained and chopped
1 cup freshly grated Parmesean cheese
3/4 cup mayo
1/2 cup fine, dry breadcrumbs
2 garlic cloves, minced
2 tbsp. lemon juice
1/2 peeled, cooked shrimp, chopped
Garnishes: lemon zest, peeled cooked shrimp
Serve with: pita crackers, bread sticks

Method

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 and serve with crackers.

I could not wait for super bowl to try this. You can keep half of it warm. I made it for our moving  men on new year’s eve day. They gobbled it all up at once.

Tips

Try it by adding  several whole cooked shrimp for the top – then a sprinke of parsley or cilantro for added color and zest.

This appietizer was more like a meal than a dip.

While I sipped  sparkling wine, the tired and hungry men  enjoyed this warm dip with a few cold beers. Belgium Wheat Beer was a favorite with a fresh orange slice.

This recipe was discovered in the January issue of Southern Living Magazine.

Brenda Hill
Author: Brenda Hill

As a longtime food writer for Where Magazine New York City, Brenda Hill, along with her writing partner, Maralyn Hill (no relation), writes and publishes books about chefs, food and international travel. They co-authored "Our Love Affairs with Food & Travel" and joined French Master Chef Herve Laurent in writing "Cooking Secrets: The Why and How" Brenda has been active in the California Writer's Club, IFWTWA, and the Santa Barbara's Writers Conference. Brenda Hill and her partner Maralyn Hill conduct marketing and writing seminars. Maralyn and I will be heading back to Rancho La Puerta in July to give our presentation on writing and marketing your book, as well as bringing back some freshly picked off the farm nutritious and tasty recipes.