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Arctic Prawn & Artichoke dip

Arctic Prawn & Artichoke dip

  • Cold-water prawns
  • Cooked & peeled
  • Luxury cooked & peeled prawns
Time:15 min
Servings:6
Time:15 min
Servings:6

Ingredients

340 g. Royal Greenland Prawns, thawed, rinsed and strained

85 g. parmesan cheese, grated

55 g. asiago cheese, grated

15 g. green onions, sliced

30 g. red bell pepper, finely diced

1 (400 g.) can artichoke hearts

170 g. mayonnaise

230 g. cream cheese, room temperature

1 teaspoon jalapeno pepper, seeded and minced

2 clove garlic, fresh minced

30 g. lemon juice Salt and black pepper, to taste

Pita chips or crostini, toasted

 

BREADCRUMB TOPPING:

1 ½ tablespoons salted butter

1 cup panko breadcrumbs

2 tablespoon parmesan cheese, grated

1 clove garlic, minced

Cooking instructions

Robust vegetables tossed with rich cream cheese, shredded parmesan cheese, and topped with Royal Greenland Prawns. Pair with fresh veggies for perfect al fresco summer dining!

Mix cream cheese with mayonnaise and lemon juice in mixing bowl. Remove 1/3 prawns from measurement and mix in a pinch of parsley, lemon and black pepper, reserve as garnish.

Prepare breadcrumb mixture by lightly toasting breadcrumbs with butter, garlic;let cool, add cheese, parsley reserve. Chop vegetable and artichokes, add to the large bowl mixture.

Add remaining prawns. Mix in 2/3 of each cheese, reserve remaining for garnish together. Add remaining prawns to mixture. Place in casserole dish.

Sprinkle breadcrumbs and bake at 400°F until golden. Serve with baked pita chip wedges and your favorite cold crudité – red bell pepper slices, fresh baby carrots and celery sticks.

Applications: Recipe performs well topping olive oil rubbed flatbread or Lavash baked and topped with additional seasoned prawns, spicy peppers, diced tomato, seasoned breadcrumb, and pesto drizzle.

Next recipe: Avocado carpaccio with prawns and dill dip
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