Shrimp, Artichoke & Jalapeno Dip 

A recipe contribution from Busch Dubay, Corporate Chef for Energetic Foods of Halifax. Check out Chef Dubay's profile on our "Chefs on the 'Net" Page.

Ingredients

• 1½ pounds Baby shrimp (coldwater 125-150 count) 
• 2 cups mayonnaise 
• 1 sweet red pepper, chopped fine
• 3 Jalapeno peppers, chopped fine
• 14 oz. can artichoke hearts, drained & chopped 
• 8 oz. cheddar cheese, shredded 
• 6 drops Tabasco, or to taste 6 drops Worcestershire sauce
• Salt & pepper to taste

Method

1. Combine all ingredients. 
2. Can be served cold or warm. 
3. Serve with crackers, tortilla chips or toasted rounds.
   
   

Recipe Notes

Makes about 4 cups

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