Shrimp-and-Artichoke Dip

October 2008
Shrimp-and-Artichoke Dip

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Makes: 6 servings

Prep: 25 mins

Bake: 20 mins

  • 4 tablespoons butter
  • 1 large white onion, finely chopped
  • 1 large red bell pepper, finely chopped
  • 1 8 ounce package  cream cheese
  • 1 cup grated pecorino-romano cheese
  • 2 tablespoons paprika
  • 2 tablespoons Dijon mustard
  • 2 8 1/2 ounce cans  artichoke hearts, finely chopped and squeezed dry
  • 10 ounces precooked shrimp, finely chopped
  • Salt and pepper
  • Pita chips or bagel chips, for serving
  1. Preheat the oven to 375 degrees . In a large saucepan, melt the butter over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until soft, about 7 minutes; remove from the heat. Stir in the cream cheese, 1/2 cup pecorino-romano, the paprika and mustard. Stir in the artichoke hearts and shrimp; season with salt and pepper.
  2. Transfer the mixture to a 9-by-13-inch baking dish and top with the remaining 1/2 cup pecorino-romano. Bake until warmed through, about 18 minutes.
  3. Preheat the broiler. Broil the dip until golden, 1 to 2 minutes. Serve hot with the pita chips.