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Ingredients

• 2 (14-oz.) cans artichoke hearts, drained and chopped
• 1 cup freshly grated Parmesan cheese
• 3/4 cup mayonnaise
• 1/2 cup fine, dry breadcrumbs
• 2 garlic cloves, minced
• 2 tablespoons lemon juice
• 1/2 pound peeled, cooked shrimp, chopped
• Garnishes: lemon zest; peeled, cooked shrimp
• Serve with: pita crackers, breadsticks

Description

Serve Half Of Dip First, Keeping Remaining Half Warm In Saucepan. 

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