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    • Hot Artichoke-seafood Dip

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    CATEGORY CUISINE TAG YIELD
    Dairy, Meats Dip 12 Servings

    INGREDIENTS

    2 14-oz artichoke hearts
    drained and chopped
    2 c Mayonnaise
    2 c Grated Parmesan cheese
    2 6-oz frozen crabmeat with
    shrimp thawed drained
    and flaked
    1/2 c Dry seasoned bread crumbs

    INSTRUCTIONS

    Combine ingredients, mixing well. Spoon into a lightly greased 1-1/2
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: A Taste of
the Good Life>, by the Little Rock (AR)  Junior League.  Downloaded
from Glen's MM Recipe Archive,  http://www.erols.com/hosey.

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