Langostino Dip with Artichokes
Put a seafood spin on the classic with this artichoke langostino dip.
Servings: 3 cups
Calories: 309kcal
Equipment
Ingredients
- 8 oz. cream cheese softened
- 1/4 c. sour cream
- 1/4 c. mayo
- 2 cloves garlic minced
- 1/2 c. Parmesan reserve 2 tbsp. for top
- 1/2 c. mozzarella reserve 2 tbsp. for top
- 3/4 tsp. fresh black pepper or to taste
- 8 oz. langostino tails thawed and drained
- 14 oz. can artichokes drained, squeezed dry and chopped (about 6 pieces)
Instructions
- Preheat oven to 350°F / 177°C / Gas Mark 4
- Mix cream cheese, sour cream and mayo, minced garlic, Parmesan, mozzarella and black pepper together in a medium mixing bowl.
- Fold in chopped artichokes and langostino tails.
- Spread into a 1 quart baking dish and use a rubber spatula to smooth the top.
- Top with remaining cheese and bake for 20 - 25 minutes, until browned and bubbly.
- Serve warm with tortilla chips, crackers, toasted pita or crostini.
Notes
Use the broiler in your oven to get the top nice and brown, if needed. Crack the oven door so you can keep an eye on it. Once it starts to brown, it happens very quickly!
Nutrition
Serving: 1/2 cup | Calories: 309kcal | Carbohydrates: 12g | Protein: 9g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 11g | Cholesterol: 61mg | Sodium: 413mg | Fiber: 4g | Sugar: 3g