Baked Artichoke, Shrimp and Corn Spread
YIELD: about 24 servings (2 tablespoons each)
PREP TIME: 10 minutes
TOTAL TIME: 30 minutes
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
BAKED ARTICHOKE, SHRIMP AND CORN SPREAD
- Heat oven to 400°F. Spray PYREX® EASY GRAB™ 2 QUART OBLONG BAKING DISH with cooking spray.
- 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.
- Spread cheese mixture in baking dish. Sprinkle evenly with bread crumbs and reserved cheese.
- Bake uncovered about 20 minutes or until top is lightly golden. Serve warm with crackers or crudités.