| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Dips, Seafood, Microwave |
1 |
Servings |
INGREDIENTS
| 14 |
oz |
Artichoke Hearts |
| 4 1/4 |
oz |
Shrimp, Rinsed And Drained |
| 3 |
oz |
Cream Cheese, Softened |
| 1/2 |
c |
Mayonnaise |
| 1/2 |
c |
Pace Picante Sauce |
| 1/4 |
c |
Grated Parmesan Cheese |
|
|
Finely Julienned Red Pepper Strips |
|
|
Thinly Sliced Green Onion Tops |
INSTRUCTIONS
Drain artichoke hearts; dice. Add shrimp, cream cheese, mayonnaise, Pace
Picante Sauce and Parmesan cheese; mix well. Spoon into 9-inch round pie
plate or shallow baking dish. Bake at 350 degrees F for about 20 minutes or
until heated through. Garnish with red pepper and green onion. Serve with
chips and assorted vegetable dippers. Makes about 2-1/2 cups dip.
Microwave Oven Directions: Cook in microwave oven at high for about 3
minutes or until hot, stirring after each minute of cooking.
From: Pace booklet.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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