MAGNIFICNET MOCHA FONDUE1 lb. semisweet chocolate2/3 c. heavy cream2 T. instant expresso powder6 T. coffee-flavored…
Artichoke Spread with Seafood Topping
| Artichoke Spread with Seafood Topping | Print |
Recipe By: Alice Morrow
Artichoke Spread with Seafood Topping
Ingredients
- 1 (6-oz.) bag baby spinach
- 1 T. water.
- 1 (14.5-oz.) can quartered artichoke hearts, drained and chopped
- 1 c. freshly grated parmesan cheese
- 6 oz. Brie cheese, rind removed and chopped
- ½ c. Miracle Whip or mayo
- Salt, black pepper
- 1 French bread or crusty bread, split lengthwise
- 1 lb. of crawfish, shrimp, oysters or crabmeat*
Instructions
- In large skillet, add spinach and water and cook until wilted. Remove from pan.
- Once spinach is cool, squeeze excess water, chop and set aside.
- Preheat oven 350.
- In bowl, combine spinach, artichoke hearts, parmesan, Brie, miracle whip and seasonings. Mix well.
- Spread cut side of bread with the artichoke mixture. Bake until bread is golden and bubbly.
- Top the bread with your choice of cooked seafood topping.
- Cut into individual portions.
Notes
*****I like to use left-over fried crawfish, shrimp or oysters (which I reheat before placing on top.) You can also saute the seafood before topping it. There are many ways to add your topping.
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