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, .