Shrimp-and-Artichoke Dip

Shrimp-and-Artichoke Dip


  1. 4 tablespoons butter
  2. 1 large white onion, finely chopped
  3. 1 large red bell pepper, finely chopped
  4. One 8-ounce package cream cheese
  5. 1 cup grated pecorino-romano cheese
  6. 2 tablespoons paprika
  7. 2 tablespoons Dijon mustard
  8. Two 8.5-ounce cans artichoke hearts, finely chopped and squeezed dry
  9. 10 ounces precooked shrimp, finely chopped
  10. Salt and pepper
  11. Pita chips or bagel chips, for serving


  1. Preheat the oven to 375°.
  2. 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.
  3. 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.
  4. 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.
  5. Preheat the broiler. Broil the dip until golden, 1 to 2 minutes. Serve hot with the pita chips.

Serves 6.

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