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.
