It's hard to go wrong with artichoke and shrimp together. This creamy appetizer will sure to please your hungry crowd, especially while they are waiting for the main meal to be served.
A quick saute of the shrimp enhances the flavor. I tossed some dry rub to season (see recipe index)
Serves 16-20
2 8-ounce packages cream cheese, softened
1/3 cup sour cream
1/4 cup mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1 garlic clove, minced
1 teaspoon Worcestershire sauce
1/2 teaspoon hot pepper sauce
12 oz of grilled, jarred artichoke hearts
1 cup grated four cheese blend (about 3 oz)
2 shollots, finely chopped
2 teaspoons minced seeded jalapeño chili
1 lb of cooked shrimp, coarsely chopped
50 pieces of baguette rounds, cut 1/4 inch thick
1/4 cup Olive oil
Kosher Salt
Using electric mixer, beat first 8 ingredients in large bowl to blend. Fold in artichokes, cheese, shallots, jalapeño and cooked shrimp. Transfer to 11x7x2-inch glass baking dish. (Can be made 1 day ahead. Cover and refrigerate.)
Preheat oven to 400°F. Put cut bread rounds and toss with Olive oil. Single layer on a cookie sheet. Sprinkle with kosher salt. Bake until crisp, about 5-7 minutes. Remove from oven. Maintain oven temperature.
Bake dip until bubbling and brown on top, about 20 minutes or more. Serve hot dip with crostini.
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