Shrimp Artichoke Dip

This hot shrimp and artichoke dip is the perfect holiday appetizer. It's easy, creamy, cheesy, fully loaded and boy is it ever good! If pressed for time, serve with pita chips or low-salt tortilla chips.

Serving: 6 to 8 as an appetizer

Ingredients

For the Mini Toasts:

• 1 baguette, cut into ½" slices

• 2-3 Tbsp butter or oil

For the Shrimp and Artichoke Dip:

• 1 lb raw shrimp, peeled and deveined

• 1 Tbsp butter

• salt and pepper to taste

• 4 oz cream cheese

• 8 oz sour cream (light is ok)

• 4 Tbsp unsalted butter

• 8 oz monterey Jack Cheese, shredded, divided

• 14 oz quartered artichoke hearts, well drained and chopped

• 1 large garlic clove, pressed

• 1 Tbsp Tabasco, or to taste

Instructions

How to Make Mini Toasts:

1. Preheat oven to 400˚F. Brush both sides of bread lightly with butter or oil, place on a baking sheet and bake 8-10 min - toasts should be golden at the edges and slightly soft in centers. You can also toast the breads on a large skillet.

How to Make Shrimp and Artichoke Dip:

1. Heat a large oven-safe skillet or cast iron pan over med/high heat. Add 1 Tbsp butter to the hot skillet then add shrimp in a single layer and season lightly with salt and pepper. Saute 2 min per side or just until cooked through. Transfer to cutting board to cool slightly then chop into pea-sized pieces.

2. In the same pan (no need to wash it). Melt together 3 Tbsp butter, 8 oz sour cream, and 4 oz cream cheese.

3. Stir in 6 oz (or three fourths) of shredded cheese. As soon as the cheese is melted, add drained chopped artichoke, chopped shrimp meat, pressed garlic and 1 Tbsp Tabasco, or add to taste. Stir together until mixture is hot and bubbling then remove from heat.

4. Sprinkle top with remaining 2 oz of shredded cheese and broil 3 min or until cheese is melted, bubbling and golden in spots.

#shrimp #artichoke