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bandit's hot seafood artichoke dip (very tnt!)

(3 ratings)
Recipe by
Lynnda Cloutier
Mission Viejo, CA

Notes from the cookbook: Bandit is a venerable blond cocker spaniel owned by Helene Blackwell of Florence, South Carolina. A true connoisseur of all food, Bandit particularly loves the aroma of this dip. As a result, it was served to a “group of Florentine” ladies who came to celebrate Bandit's fourth birthday in 1982. It remains a hit at parties, testimony to Miss Bandit's discriminating sense of smell. (It's possible that she has given it a taste test, too!)

(3 ratings)

Ingredients For bandit's hot seafood artichoke dip (very tnt!)

  • 2 cans artichoke hearts, drained and chopped (14 oz each)
  • 2 cups mayonnaise
  • 2 cups freshly grated parmesan cheese
  • 1 1/2 cup chopped shrimp, or half shrimp and half crab meat
  • 1/2 cup dry seasoned bread crumbs

How To Make bandit's hot seafood artichoke dip (very tnt!)

  • 1
    Preheat oven to 325. Butter a 1 1/2 quart casserole. Combine the artichoke hearts, mayonnaise, Parmesan cheese and shrimp in a large bowl and mix well. Transfer to the prepared casserole and top with the bread crumbs. Bake until bubbly, about 30 minutes. Serve with assorted crackers. Makes about 4 cups. Source: Party Recipes from the Charleston Junior League

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