Hot Shrimp Artichoke Dip Food

HOT SHRIMP ARTICHOKE DIP

Steps:

• Preheat oven to 375º.
• With a hand mixer, combine the cream cheese, cheddar, sour cream, mayo, mustard, and Worcestershire sauce until well blended. Add the artichoke hearts, shrimp, mozzarella, shallots, and thyme, and mix well.
• Transfer to a baking dish, sprinkle lightly with paprika, and bake until golden brown, 20 to 30 minutes. Serve hot with chips.

HOT ARTICHOKE AND SHRIMP DIP

Steps:

• Preheat oven to 350ºF.
• In standing mixer, beat cream cheese, mayonnaise, 3/4 cup Parmigiano-Reggiano and garlic on medium speed until well blended. Add artichokes and shrimp, and beat on low to just combine.
• Scrape mixture into a shallow baking dish or pie plate and sprinkle with remaining 1/4 cup parmigiano. Bake for 25-30 minutes, until golden and bubbly. Serve hot with baguette slices and/or crackers.

HOT SHRIMP DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Chop the shrimp into small pieces. In an 8x8 inch baking dish, combine shrimp, yellow onion, bell pepper, garlic, mayonnaise, vegetable oil, Old Bay ™ seasoning, black pepper, salt, and 3/4 cup of cheese. Mix well, use reserved 1/4 cup cheese to cover the top in an even layer.
• Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.

WARM ARTICHOKE SHRIMP DIP

Steps:

• In large saucepan, mix artichoke hearts, cheese, mayonnaise, bread crumbs, garlic and lemon juice. Cook over medium heat 4 to 5 minutes, stirring frequently, until thoroughly heated. Stir in chopped shrimp.
• Spoon dip into serving bowl. Garnish with lemon peel and whole shrimp. Serve warm with pita crackers or breadsticks.

HOT ARTICHOKE DIP

Steps:

• Drain artichoke.
• Place in mixing bowl, mash, add cream cheese, mayo, mozzarella and Parmesan cheese and garlic powder.
• Blend well, turn into shallow baking dish.
• Bake 15 minutes@ 350 or until bubbly.
• Serve with Bagel Chips (garlic is very good).

ARTICHOKE DIP

Steps:

• In a large bowl, combine the artichokes, mayonnaise, Parmesan, garlic and pepper sauce. Transfer to a greased 1-qt. baking dish. Sprinkle with paprika if desired. , Bake, uncovered, at 350° for 20-25 minutes or until top is lightly browned. Serve warm with crackers.

HOT ARTICHOKE CRAB DIP

Steps:

• Dip: Preheat oven to 525 degrees F. In a large mixing bowl, add crab meat, mayonnaise, Madeira, salt, paprika, cayenne, and white pepper. Mince the garlic (you should have about 1 tablespoon) and add to the bowl. Crumple up the parsley and finely chop it; add 3 tablespoons to the bowl and reserve the rest. Add the cheese to the bowl and set aside.
• (Note: If using canned artichokes, skip to Step 4.) Prepare fresh artichokes: Peel outer layers of the artichoke to reveal the tender leaves at the stem. Place the artichoke on its side and slice off the top third or so. Continue to peel away the darker outer layers, revealing the pale yellow interior. Make acidulated water: Add water to a bowl. Squeeze lemon juice from 1½ lemons into the water, followed by the squeezed lemon halves themselves. This acidulated water will be used to prevent the artichoke from oxidizing and turning brown. Set aside. Squeeze the juice from the remaining lemon half directly into the dip.
• Continue breaking down the artichoke: Cut most of the stem off. Then use a paring knife to trim away the tough fibrous leaves around the stem. Slice off about an inch of the top to reveal the inner purple choke; remove the pale, tender layers surrounding the choke and place them in the acidulated water. Next, place the trimmed artichoke in the palm of your hand. Use a paring knife at an angle to cut all the way around the choke to remove it. (Don't cut too deep, or the tender heart will be removed, too!) Continue to scrape to remove all of the fuzzy hairs; a spoon works well, too. Slice what remains into ½-inch pieces and place into the acidulated water. Repeat with remaining artichokes. (Note: Artichoke pieces will need to be steamed or boiled for 10-15 minutes before adding them to the dip.)
• Canned artichokes: Make sure the hearts are well drained. Slice them diagonally into ¼-inch strips; add to the bowl with the other dip ingredients. Gently stir to combine, being careful not to break up the lump crab meat. Evenly spread mixture into a baking dish. Top with a pinch of paprika, some more chopped parsley, a sprinkling of salt, and 1-2 tablespoons freshly grated Parmesan. Baking the dip: Place baking dish on the upper rack of the oven and immediately turn the temperature down to 400 F. Bake uncovered until brown and bubbly, 20 minutes.
• Toast points: Meanwhile, slice bread into ¾-inch slices. Thinly spread butter onto both sides of each slice. Trim the crusts, then slice in half diagonally to get two triangles per slice. Place on a baking sheet and toast in the oven at 400 degrees F until golden, about 10 minutes.
• Place toast points on a serving plate next to bubbling hot dip. Heap a spoonful of dip on toast and eat immediately.

CROCK POT SHRIMP AND ARTICHOKE DIP OR CRAB AND ARTICHOKE DIP

Steps:

• Spray inside of slow cooker with cooking spray.
• Add all ingredients to slow cooker and combine. Cover.
• Cook on low 1 or 2 hours.
• Stir until well blended after cooking.
• You can leave this on "keep warm" setting all day, stirring occasionally, if cheese clumps or separates from sitting.
• Serve with pita wedges, cocktail rye, or sliced crusty baguette type bread.

HOT SPINACH AND ARTICHOKE DIP

Steps:

• Preheat oven to 350°. In a large bowl, beat the first 7 ingredients until combined. Stir in artichokes, spinach, chiles and pimientos. Transfer to a greased 3-cup baking dish; sprinkle with mozzarella. Place on a rimmed baking sheet., Bake until hot and bubbly, 40-45 minutes. Serve with tortilla chips or bread.