Home Court Cuisine Shrimp and Artichoke Dip

Shrimp and Artichoke Dip


Lori Coons, Falls of Autry Mill Sunday Women A7

1 lb.     shrimp, peeled and cooked
1 8.5 oz.          canned artichokes, packed in water
1          small bottle Italian dressing
1 Tbsp.            dry mustard
1          egg yolk
2 Tbsp.            chives, chopped
2 Tbsp.            parsley, chopped
¼ cup   tarragon vinegar

Make sure shrimp is peeled, deveined, and cooked. In a mixing bowl, beat egg yolk by itself. Add in mustard, dressing, chives, parsley, and tarragon vinegar, until well combined. Drain the artichokes and cut into quarters. Add shrimp and artichokes to the mixing bowl. Chill for 3 to 4 hours. Serve with favorite crackers.


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