Tangy Artichoke and Shrimp Dip

Name: Tangy Artichoke and Shrimp Dip
Yield: 12
Ingredients: 4 thick slices bacon, chopped; 10 medium shrimp, peeled and deveined; 1 tbsp olive oil; 1 cup finely chopped onion; 4 cloves garlic, minced; 4 oz cream cheese, softened; ½ cup mayonnaise; ½ cup sour cream; 1 tbsp finely shredded lemon peel; 1 tbsp lemon juice; 2 (14-ounce) cans artichoke hearts, drained and quartered; 1 cup pickled giardiniera cauliflower, drained and chopped; 4 oz Havarti cheese, shredded (1 cup); Salt and black pepper, to taste; Assorted fresh vegetables, crostini or pita chips

This flavor-rich dip is based on artichoke and shrimp and highlighted by garlic and Havarti cheese with a splash of lemon.

This warm and creamy dip showcases the deep, earthy flavors of artichoke and the sweetness of shrimp, highlighted by garlic and Havarti cheese along with a splash of lemon. Assorted fresh veggies are great for scooping it up.

Makes 12 servings

Ingredients

4 thick slices bacon, chopped
10 medium shrimp, peeled and deveined
1 tbsp olive oil
1 cup finely chopped onion
4 cloves garlic, minced
4 oz cream cheese, softened
½ cup mayonnaise
½ cup sour cream
1 tbsp finely shredded lemon peel
1 tbsp lemon juice
2 (14-ounce) cans artichoke hearts, drained and quartered
1 cup pickled giardiniera cauliflower, drained and chopped
4 oz Havarti cheese, shredded (1 cup)
Salt and black pepper, to taste
Assorted fresh vegetables, crostini or pita chips

Directions

Preheat oven to 425°F.
In a large skillet cook bacon over medium heat until crisp. Add shrimp; cook 2 minutes or until shrimp are opaque, about 2 minutes. Drain fat. Transfer bacon and shrimp to a plate lined with a paper towel; set aside.
In the same skillet, heat olive oil over medium heat. Add onion and garlic. Cook and stir 4 minutes or until tender.
Chop shrimp. In a large bowl combine cream cheese, mayonnaise, sour cream, lemon peel and lemon juice. Stir in artichokes, cauliflower, Havarti cheese, bacon, shrimp and onion mixture. Season to taste.
Spread mixture into a 2-quart casserole. Bake, uncovered, 20 minutes or until bubbly. Let stand 5 minutes. Serve with assorted vegetables, crostini or pita chips.