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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Shrimp, Spinach and Artichoke Dip Recipe

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This recipe for Shrimp, Spinach and Artichoke Dip is from A Home Cook's Take on His Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz cream cheese, at room temperature
1/2 cup mayonnaise
1/2 cup sour cream
1 can artichoke hearts (14-ounce) drained and quartered
1 1/2 cups shrimp, cooked, chopped
1 cup shredded fontina cheese, divided
1/2 cup shredded pepper jack cheese
3 green onions, thinly sliced
1 tablespoon Worcestershire sauce
Kosher salt and freshly ground black pepper, to taste
1/2 cup spinach
Directions:
Directions:
Preheat oven to 425 degrees F. Lightly oil a 9-inch baking dish or coat with nonstick spray.
In a large bowl, combine cream cheese, mayonnaise and sour cream. Stir in artichoke hearts, spinach, shrimp ,
1/2 cup fontina cheese, pepper jack cheese, green onions and Worcestershire; season with salt and pepper, to taste.
Spread shrimp mixture into the prepared baking dish; sprinkle with remaining 1/2 cup fontina cheese.
Place into oven and bake until bubbly and golden, about 20-25 minutes.
Serve immediately.
Number Of Servings:
Number Of Servings:
8

 

 

 

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