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Bandit's Hot Seafood Artichoke Dip
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A delicious appetizer dish from a discriminating hostess

Lynnda Cloutier

Serves/Makes:4 cups

  • 2 cans (14 ounces each) artichoke hearts, drained and chopped
  • 2 cups (475 ml) mayonnaise
  • 2 cups (475 ml) freshly grated Parmesan cheese
  • 1-1/2 cups (350 ml) chopped shrimp, or half shrimp and half crabmeat
  • 1/2 cup (125 ml) dry seasoned bread crumbs
  • Preheat oven to 325 degrees (175 C.).
  • Butter a 1-1/2 quarts (1425 ml) casserole.
  • Mix the first four ingredients in a large bowl.
  • Mix well.
  • Transfer to the prepared casserole.
  • Top with the bread crumbs.
  • Bake until bubbly, about 30 minutes.
  • Serve with assorted crackers.
Bandit is a venerable blond cocker spaniel owned by Helene Blackwell of South Carolina. A true Connoisseur of all food, she especially loves the aroma of this dip. It remains a hit at parties, testimony to Miss Bandit's discriminating sense of smell. (It's possible that she has given it a taste test, too!)

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