Warm Artichoke-Shrimp Dip

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Southern Living


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2 (14-oz.) cans artichoke hearts, drained and chopped

1 cup freshly grated Parmesan cheese

3/4 cup mayonnaise

1/2 cup fine, dry breadcrumbs

2 garlic cloves, minced

2 tablespoons lemon juice

1/2 pound peeled, cooked shrimp, chopped

Garnishes: lemon zest; peeled, cooked shrimp

Serve with: pita crackers, breadsticks

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