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Baked Artichoke, Shrimp and Corn Spread

Baked Artichoke, Shrimp and Corn Spread

Recipe Details

YIELD: about 24 servings (2 tablespoons each)
PREP TIME: 10 minutes
TOTAL TIME: 30 minutes

Baked Artichoke, Shrimp and Corn Spread

1 package (8 oz) cream cheese, softened
1/2 cup mayonnaise or salad dressing
1 cup finely chopped cooked shrimp
1 jar (6 oz) marinated artichoke hearts, drained, coarsely chopped
1 can (11 oz) whole kernel corn with red and green peppers, drained
1/2 cup grated Parmesan cheese
1/3 cup panko crispy bread crumbs



  1. Heat oven to 400°F. Spray PYREX® EASY GRAB™ 2 QUART OBLONG BAKING DISH with cooking spray.
  2. In a medium bowl, stir together cream cheese and mayonnaise. Stir in shrimp, artichokes and corn. Reserve 1 tablespoon of the cheese; stir remaining cheese into artichoke mixture.
  3. Spread cheese mixture in baking dish. Sprinkle evenly with bread crumbs and reserved cheese.
  4. Bake uncovered about 20 minutes or until top is lightly golden. Serve warm with crackers or crudités.

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