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butter white onion red bell pepper cream cheese Pecorino-Romano cheese paprika mustard shrimp salt pita chips
Viewed: 117 - Published at: 5 years agoIngredients
- 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
Method
- 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.
- 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.
- Preheat the broiler.
- Broil the dip until golden, 1 to 2 minutes.
- Serve hot with the pita chips.
