Hot 'N Spicy Artichoke Shrimp Dip
Yield
2 1/2 cupsPrep
15 minCook
20 minReady
35 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 14 | ounces |
artichoke hearts
|
|
| 4 ¼ | ounces |
shrimp
rinsed and drained |
|
| 3 | ounces |
cream cheese
softened |
|
| ½ | cup |
mayonnaise
|
|
| ½ | cup |
pace picante sauce
|
* |
| ¼ | cup |
Parmesan cheese
grated |
|
| 1 | x |
sweet red bell peppers
finely jullienned, strips |
*
|
| 1 | x |
scallions, spring or green onions
thinly sliced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 404.6 | ml/g |
artichoke hearts
|
|
| 122.8 | ml/g |
shrimp
rinsed and drained |
|
| 86.7 | ml/g |
cream cheese
softened |
|
| 118 | ml |
mayonnaise
|
|
| 118 | ml |
pace picante sauce
|
* |
| 59 | ml |
Parmesan cheese
grated |
|
| 1 | x |
sweet red bell peppers
finely jullienned, strips |
*
|
| 1 | x |
scallions, spring or green onions
thinly sliced |
*
|
Directions
Drain artichoke hearts; dice.
Add shrimp, cream cheese, mayonnaise, Pace Picante Sauce and Parmesan cheese; mix well.
Spoon into 9-inch round pie plate or shallow baking dish .
Bake at 350℉ (180℃) F for about 20 minutes or until heated through.
Garnish with red pepper and green onion.
Serve with chips and assorted vegetable dippers.
