Tangy Artichoke-Shrimp Dip

This Tangy Artichoke-Shrimp Dip is a flavorful, creamy appetizer combining tender shrimp, crisp bacon, tangy artichokes, and Havarti cheese with a hint of lemon. Baked until golden and bubbly, it’s ideal for serving with fresh vegetables, crostini, or pita chips at gatherings and parties.

Recipe Information

Total Time:

Yield:

12 servings

Ingredients

4 thick slices bacon, chopped

10 medium shrimp, peeled and deveined

1 tablespoon olive oil

1 cup finely chopped onion

4 cloves garlic, minced

4 ounces cream cheese, softened

½ cup mayonnaise

½ cup sour cream

1 tablespoon finely shredded lemon peel

1 tablespoon lemon juice

2 (14-ounce) cans artichoke hearts, drained and quartered

1 cup pickled giardiniera cauliflower, drained and chopped

4 ounces 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 for 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 same skillet, heat olive oil over medium heat. Add onion and garlic. Cook and stir for 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, for 20 minutes or until bubbly. Let stand for 5 minutes. Serve with assorted vegetables, crostini or pita chips.