California Artichoke Shrimp Dip Food

SHRIMP ARTICHOKE DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium baking dish, mix together Cheddar cheese, Parmesan cheese, artichoke hearts, green onions, garlic salt, mayonnaise and shrimp. Sprinkle with paprika.
• Bake in the preheated oven 20 minutes, or until bubbly and lightly browned.

NEW ORLEANS BARBECUE SHRIMP DIP

Steps:

• Special equipment: 5-cup broiler-safe casserole dish
• Melt 4 tablespoons of the butter in a large skillet over medium heat. Whisk in the chili sauce, lemon juice, garlic, Worcestershire, cayenne, oregano, paprika and hot sauce. Bring to a low simmer and cook, stirring frequently, until slightly reduced, about 5 minutes. Add the shrimp and cook until they are pink and just cooked through, flipping once, 4 to 5 minutes. Remove from the heat and let cool.
• When cool, place the shimp mixture in a food processor and pulse until roughly chopped. (The shrimp mixture can be made up to a day in advance and refrigerated.)
• Combine the cream cheese and sour cream in a large bowl and stir vigorously with a rubber spatula until smooth. Add the shrimp mixture, scallion whites, parsley, 1 1/4 teaspoons salt and a few grinds of pepper and stir to combine. Place in a 5-cup broiler-safe casserole dish and spread evenly.
• Melt the remaining 4 tablespoons of butter and pour over the top of the shrimp dip, making sure to cover the entire surface with a thin layer of butter. Sprinkle with the scallion greens. Chill for at least 4 hours and up to overnight.
• Just before serving, position an oven rack in the top third of the oven and preheat the broiler. Broil the dip until the butter layer just begins to melt. Serve with the crackers and crunchy bread.

SPINACH, SHRIMP, AND ARTICHOKE DIP

Steps:

• Preheat oven to 350 degrees. Lightly grease a 9 or 10" round ovenproof casserole and ser aside.
• Bring a medium pot of water to boil. Add spinach in batches and cooke until wilted, 2-3 minutes. Remove and refresh under cold running water. Squeeze to remove all excess water to chop. Set spinach aside.
• In a medium pot, melt butter over medium-high heat. Add onions and cook, stirring, for 3 minutes. Add garlic, salt, pepper, and cayenne, and cook, stirring for 1 minutes. Add flour and cook, stirring constantly, to make a light roux, about 2 minutes.
• Add milk and cream in a steady stream, and cook, stirring constantly, until thick and creamy, 2-3 minutes. Add the cooked spinach and lemon juice, and stir to incorporate.
• Add shrimp, cubed and grated cheeses, artichoke hearts and bacon, and stir well.
• Remove from heat and pour into the prepared dish. Top with Parmesan and bake until bubbly, about 10 minutes. Remove from oven and serve hot with chips.

ROMANO'S MACARONI GRILL SHRIMP ARTICHOKE DIP

Steps:

• In a large saucepan over medium heat, combine half-and-half, clam juice and white wine.
• In a separate saucepan, melt butter.
• Add shallots and sauté until translucent.
• Add flour to butter mixture, stirring until flour is absorbed.
• Cook, stirring constantly, 2-3 minutes.
• Add heated half-and-half mixture all at once to the shallot mix, stirring constantly with a wire whip to remove any lumps.
• Add spinach, artichokes, shrimp, cayenne and black pepper and bring to a boil.
• Reduce heat and simmer 3 minutes, stirring occasionally, so the mixture does not scorch.
• Remove mixture from heat, and stir in cheese, if desired.
• Pour dip into bowl and serve hot.

CALIFORNIA ARTICHOKE DIP

Steps:

• Preheat oven to 350 degrees
• Combine all ingredients except cheese for topping and blend well
• Spread into an oven proof-serving dish
• Sprinkle top with 1/4 cup Parmesan cheese
• Bake for 15 to 20 minutes or until golden brown and bubbly
• Serve with crackers or tortilla chips.

CALIFORNIA ARTICHOKE & SHRIMP DIP

Steps:

• Mix all ingredients overnight Serve with crisp crackers