Artichoke and Seafood Dip

Appetizers

Makes about three cups

Recipe courtesy of Louisiana Kitchen & Culture

Ingredients:

1 pound cooked artichoke hearts, chopped into small pieces
1 cup mayonnaise
1 cup freshly grated Parmesan cheese, plus more for topping
1/2 pound crab meat
1/2 pound cooked shrimp, chopped
1/4 teaspoon Cayenne pepper
1/4 cup dry breadcrumbs

Artichoke Crab Shrimp Seafood Dip

Click image to enlarge

Method:

Preheat oven to 350˚F.

In a medium mixing bowl combine artichokes, mayonnaise, 1 cup cheese, crab meat, shrimp, and Cayenne pepper. Spoon into a 1-quart oven-proof baking dish, top with bread crumbs and remaining Parmesan cheese. Bake, 25 - 30 minutes, until heated through and lightly browned.

Remove from oven, serve at once with crackers or thinly sliced baguettes.