Hot artichoke-seafood dip

12 Servings

Ingredients

Quantity Ingredient
2 cans (14-oz) artichoke hearts; drained and chopped
2 cups Mayonnaise
2 cups Grated Parmesan cheese
2 packs (6-oz) frozen crabmeat with shrimp; thawed, drained, and flaked
½ cup Dry seasoned bread crumbs

Directions

Combine ingredients, mixing well. Spoon into a lightly greased 1-½ quart casserole. Bake at 325ø for 15 to 20 minutes. Serve with crackers. Can be assembled ahead.

If the frozen crabmeat with shrimp is hard to find, use 1 (6-oz) can crabmeat and 1 (6-oz) can shrimp, drained.

ELLON COCKRILL (MRS. ROGERS)

From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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