Author: Pace Picante Sauce 40th Anniversary Collection
Ingredients
1 can (14 ounces) artichoke hearts (not marinated)
⅔ cup chopped cooked shrimp*
3 ounces cream cheese, softened
½ cup mayonnaise
½ cup Hot Pace Picante Sauce** (hot is preferred, or mild if you don't like spicy)
¼ cup grated Parmesan cheese
Sliced green onion tops for garnish, optional
Tortilla chips and assorted fresh vegetables for dipping
*The recipe called for canned drained shrimp, but fresh is so much better!
**If you like really spicy add a little chipotle powder to taste!
Instructions
Heat oven to 350 degrees F.
Drain artichoke hearts and chop. Place in a mixing bowl. Add the shrimp, cream cheese, mayonnaise, picante sauce, and Parmesan; mix well. Spoon into a 9-inch shallow baking dish or pie plate.
Bake for about 20 minutes until hot and bubbly. Garnish with sliced green onion tops, if desired.
Serve hot with tortilla chips and assorted vegetable dippers. Recipe will make about 2-1/2 cups of dip.
Recipe by The Culinary Cellar at https://theculinarycellar.com/a-super-dip-for-the-super-bowl/