Shrimp-and-artichoke Dip

By duchess_cupcake

Ingredients

• 4 Tbsp butter
• 1 large white onion, chopped
• 1 large red bell pepper, finely chopped
• One 8-ounce pckg cream cheese
• 1 cup grated pecorino-romano cheese
• 2 Tbsp paprika
• 2 Tbsp Dijon mustard
• Two 8.5 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

Preparation

Step 1

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. 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.
2. 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.
3. Preheat the broiler. Broil the dip until golden, 1 to 2 minutes. Serve hot with pita chips.