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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 1 |
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A creamy three-cheese blend with artichokes, and seafood. Served with tortilla chips and pico de gallo. Ingredients:
6 tablespoons butter |
1 garlic clove, minced |
1 tablespoon lemon juice |
8 ounces cream cheese |
1/2 teaspoon tabasco sauce |
1 cup parmesan cheese, freshly grated |
14 ounces artichoke hearts, drained and chopped |
1/2 cup onion, finely chopped |
1 tablespoon fresh parsley, chopped |
1 cup mayonnaise |
12 ounces crabmeat, real crab not imitation |
1 cup colby-monterey jack cheese, plus more to top |
1 (4 ounce) can baby shrimp |
Directions:
1. Preheat oven to 350*.
2. Melt butter. Stir in onion, garlic and parsley.
3. Cook till onion is tender.
4. Add cream cheese, and colby jack cheese, and keep on low heat until creamy.
5. Add other ingredients, except crab and shrimp, and mix well.
6. Pour into large oven proof serving dish and fold in crab meat and baby shrimp.
7. Top with colby jack cheese and sprinkle parmesan.
8. Bake until bubbly and hot.
9. Sprinkle with fresh parsley before serving.
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