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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Spinach, Artichoke and Shrimp Dip Recipe

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This recipe for Spinach, Artichoke and Shrimp Dip is from Ireland to Louisiana by Way of the World, 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:  
3 1/2 tsp fresh minced garlic
1/4 c olive oil
3 1/2 c chopped onions
1 c chopped artichoke hearts (not-marinated)
6 slices of chopped jalapeno
1 1/3 t jalapeno juice
2 1/2 t black pepper
2 1/4 T light roux
12 oz frozen chopped spinach, thawed & drained
1 c half & half
1/2 lb velveeta cheese, cubed
1 1/2 c grated mozzarella cheese or Italian blend
1/2 c grated parmasan cheese
1/2 lb boiled and peeled salad shrimp
Directions:
Directions:
Saute garlic & onions in oil, cover and simmer 15 to 20 minutes over low heat. Add artichoke hearts, jalapenos, jalapeno juice and black pepper. After artichoke hearts start to break apart, add the light roux. Stir well. Add spinach. Gradually stir in the half & half. Slowly heat as not to break down the cream. Add velveeta and mozzarella. Place in oven proof dish, sprinkle with parmasan cheese and bake 350º until bubbly. Serve with chips, crackers or melba rounds.
Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Shrimp can be ommitted and then casserole can be served as a vegetable side dish.

 

 

 

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