Shrimp and Artichoke Dip

• 4 tablespoons butter
• 1 large white onion, finely chopped
• 1 large red bell pepper, finely chopped
• 1 (8 ounce) package cream cheese
• 1 cup grated pecorino romano cheese
• 2 tablespoons paprika
• 2 tablespoons Dijon mustard
• 2 (8 1/2 ounce) cans artichoke hearts, finely chopped and squeezed dry
• 10 ounces precooked shrimp, finely chopped
• salt and pepper
• pita chips or bagel chips, for serving

1. Preheat the oven to 375.
2. In a large saucepan, melt the butter over medium-high heat.
3. Add the onion and bell pepper and cook, stirring occasionally, until soft, about 7 minutes; remove from the heat.
4. Stir in the cream cheese, 1/2 cup pecorino-romano, the paprika and mustard.
5. Stir in the artichoke hearts and shrimp; season with salt and pepper.
6. Transfer the mixture to a 9-by-13-inch baking dish and top with the remaining 1/2 cup pecorino-romano.
7. Bake until warmed through, about 18 minutes.
8. Preheat the broiler.
9. Broil the dip until golden, 1 to 2 minutes.
10. Serve hot with the pita chips.

butter, white onion, red bell pepper, cream cheese, pecorino romano cheese, paprika, mustard, shrimp, salt, pita chips

Taken from www.food.com/recipe/shrimp-and-artichoke-dip-330317 (may not work)