14 oz Artichoke Hearts 4 1/4 oz Shrimp, Rinsed And Drained 3 oz Cream Cheese, Softened 1/2 c Mayonnaise 1/2 c Pace Picante Sauce 1/4 c Grated Parmesan Cheese Finely Julienned Red Pepper - Strips Thinly Sliced Green Onion - Tops Drain artichoke hearts; dice. Add shrimp, cream cheese, mayonnaise, Pace Picante Sauce and Parmesan cheese; mix well. Spoon into 9-inch round pie plate or shallow baking dish. Bake at 350 degrees F for about 20 minutes or until heated through. Garnish with red pepper and green onion. Serve with chips and assorted vegetable dippers. Makes about 2-1/2 cups dip. Microwave Oven Directions: Cook in microwave oven at high for about 3 minutes or until hot, stirring after each minute of cooking. From: Pace booklet.
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