***Please note that nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels***
HOT SHRIMP AND ARTICHOKE DIP
This dip is super easy to prepare and oh so delicious. It is sure to be the first dish empty at any gathering you bring it to. Although, I must confess my husband and I ate it for dinner. I served it with these Garlic-Parmesan Baked Tortilla Chips Enjoy!!
6 oz. Pre-cooked Shrimp (The size I used was 61-70)
1 -14oz. Can Quartered Artichoke Hearts
6 Green Onions – Chopped
1 Cup Sharp Cheddar Cheese – Shredded
1 1/4 Cup Parmesan Cheese – Shredded
1/2 Cup Mayonnaise
1/2 Cup Sour Cream
2 Tbs Butter
1 Tbs. Minced Garlic
1 tsp. Red Pepper Flakes
1 tsp. Garlic Powder
Preheat oven to 350
Remove the tails and chop the shrimp. Saute over medium heat with butter and red pepper flakes for 5-10 minutes (Even though the shrimp are pre-cooked, doing this will lend extra deliciousness to the dish)
While the shrimp are sauteing, chop the artichoke hearts
In a large mixing bowl, combine all of your ingredient and mix until all ingredients are well blended
I chose to bake these in two 10 oz. Au Gratin baking dishes but you can choose any baking dish you desire.
Bake for 30 minutes or until the top is bubbling and golden brown. For extra crispiness on top, finish by broiling for 2-3 minutes
Serve and Enjoy!!!
This entire batch is 16 net grams of carbs (Be sure to check your labels as ingredients will vary by brand)
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