Chef Merrill Bruce Cain at the Old Capitol Inn in Jackson, Mississippi shared this delectable appetizer recipe that combines fresh vegetables and herbs with artichoke hearts, shrimp and a creamy cheese sauce.


  • 1/2 cup butter
  • 1 cup shrimp
  • 1 cup artichoke hearts, diced
  • 1 cup green bell pepper, minced
  • 1 cup white onion, minced
  • 1 tablespoon garlic, minced
  • 2 tablespoons red bell pepper, minced
  • 2 cups Monterey Jack cheese, shredded
  • 1 cup heavy cream
  • 1/2 cup parsley, chopped
  • 1/2 cup green onions, minced


  1. Melt the butter in a large saute pan. Add the shrimp and cook until just pink. Don't cook them too much or they will be tough by the time the dip is complete.
  2. Add the artichoke hearts, bell pepper, onion and garlic.
  3. Saute for about 5 minutes.
  4. Mix in the cream and cheese.
  5. Simmer on low until everything is well blended, smooth and bubbly.
  6. Toss in the parsley and green onions to give the dip extra color and flavor.
  7. Season to taste with black pepper and serve hot with crostini or flat bread.