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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Rachael Ray Oct 08 Ingredients:
4 tablespoons butter |
1 large white onion, finely chopped |
1 large red bell pepper, finely chopped |
1 (8 ounce) package cream cheese |
1 cup grated pecorino romano cheese |
2 tablespoons paprika |
2 tablespoons dijon mustard |
2 (8 1/2 ounce) cans artichoke hearts, finely chopped and squeezed dry |
10 ounces precooked shrimp, finely chopped |
salt and pepper |
pita chips or bagel chips, for serving |
Directions:
1. Preheat the oven to 375°. In a large saucepan, melt the butter over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until soft, about 7 minutes; remove from the heat.
2. Stir in the cream cheese, 1/2 cup pecorino-romano, the paprika and mustard. Stir in the artichoke hearts and shrimp; season with salt and pepper.
3. Transfer the mixture to a 9-by-13-inch baking dish and top with the remaining 1/2 cup pecorino-romano. Bake until warmed through, about 18 minutes.
4. Preheat the broiler. Broil the dip until golden, 1 to 2 minutes. Serve hot with the pita chips.
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