Taking the hot seafood dip

Looking for a new seafood dip to share with guests at your next Mardi Gras party? You might want to try a hot shrimp dip.

The recipe calls for 2 medium tomatoes, but right now the freshest tomatoes are probably grape tomatoes. You’ll need about a cup of them.

The mixture is baked in a 2-quart casserole dish, but a 9-inch square baking pan or a deep-dish pie pan will work, too.

Pickled jalapeños are among the ingredients, but if you want more heat, add a few dashes of hot sauce.

The recipe is from the King Arthur Flour folks, who say, “Hot seafood dips are making a comeback on the buffet table.” They also suggest serving it at a cocktail or card party.