7-8 large shrimp (seasoned with essence and chopped)
2 6 1/2 oz cans marinated artichoke hearts (drained, coarsely chopped)
8 oz package neufchatel cheese
1/2 cup Parmesan (grated)
3 tbsp Parmesan (shredded)
1/2 cup mayonnaise
1/4 cup Roasted green Chile (diced)
1 clove garlic (minced)
1/2 tsp lemon juice
1 tbsp fresh Italian parsley
Kosher salt (to taste)
Fresh crack pepper (to taste)
Preheat oven to 350 degrees.
In a medium mixing bowl fold together all ingredients except the 3 tbsp shredded Parmesan until mixed well. Pour mixture into a baking safe dish, smooth even with a rubber spatula and sprinkle 3 tbsp of shredded Parmesan over the top.
Place baking safe dish on the middle oven rack and back for 20-25 minutes or until hot and bubbly. Serve while still warm on toasted slices of French bread, with crackers or tortilla chips. Enjoy!