Shrimpy Artichoke Dip

Description
Purchased from the Malin Estate in Caddo Mills, Texas in 1995. Dated 1964.

Ingredients

 * 14 ounce can artichoke hearts
 * 1 small can Shrimp, rinsed and drained
 * 3 ounces softened cream cheese
 * ½ cup Mayonnaise
 * ½ cup picante sauce
 * ¼ cup grated Parmesan cheese
 * 1 small red pepper, julinenned
 * 4 thinly sliced green onion tops

Directions

 * 1) Drain artichoke hearts and dice.
 * 2) Add Shrimp, cream cheese, Mayonnaise, picante sauce and Parmesan cheese. Mix well.
 * 3) Spoon into pie plate or shallow baking dish.
 * 4) Bake at 350 for 20 minutes or until heated through.
 * 5) Garnish with red pepper and green onion.
 * 6) Serve with chips and assorted vegetable dippers.

Contributed by
Cat's Recipes Y-Group