andrew's artichoke & shrimp dip

Corpus Christi, TX
Updated on Aug 2, 2012

I am going to a baby shower for baby Andrew Garcia this Saturday and wanted to bring hot artichoke dip, just not the same ole' artichoke dip. So, this is what I came up with. Love it! I may add a splash or two of Tabasco next time.

prep time 20 Min
cook time 20 Min
method ---
yield 6 serving(s)

Ingredients

  • 1 1/2 cups raw, deveined shrimp, cut in half
  • 1 clove garlic
  • 1 teaspoon butter
  • 1 cup cheddar cheese, shredded
  • 1 cup parmesan cheese, shredded
  • 1/2 cup sour cream
  • 1/2 cup real mayo
  • 1/2 teaspoon mccormick perfect pinch all purpose seasoning
  • 1/4 teaspoon garlic salt
  • 1 can artichoke hearts, drained and chopped
  • 1/2 cup green onions, chopped
  • 1/4 cup cheddar cheese, shredded for garnish
  • 1/8 cup parmesan cheese, shredded for garnish
  • 2 pinches paprika, for garnish

How To Make andrew's artichoke & shrimp dip

  • Step 1
    Heat oven to 350 degrees
  • Step 2
    Quickly saute garlic and shrimp in a small skillet. Don't over cook the shrimp, remember they will cook in the oven as well and you don't want them tough.
  • Step 3
    Mix cheeses, chopped artichoke hearts, shrimp mix, sour cream, mayo, green onions and seasoning all together in an oven safe dish. Top with additional cheeses and sprinkle with paprika.
  • Step 4
    Cook for twenty minutes or until brown and bubbly, serve warm with crackers.

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