How to Make Mini Toasts:

1. Preheat the oven to 400˚F. Lightly brush both sides of the bread with olive oil, place on a baking sheet and bake for 6 to 8 minutes; The toast should be golden on the edges and slightly soft in the middle. You can also toast the bread in a large pan.

How to Make Shrimp and Artichoke Dip:

1. Heat a large oven-safe skillet or a cast iron pan over medium/high heat. Put 1 tablespoon of butter in the hot pan, add shrimp to a layer, and season lightly with salt and pepper. Fry on each side for 2 minutes or until cooked through. Place on the chopping board to cool and cut into small pieces.
2. In the same pan (there is no need to wash it). Melt 3 tablespoons of butter, 8 ounces of sour cream, and 4 ounces of cream cheese.
3. Add 6 ounces (or three-quarters) of shredded cheese. Once the cheese has melted, add the drained, chopped artichokes, minced shrimp, pressed garlic, and 1 tablespoon of Tabasco, or add as you like. Mix until hot and bubbling, then remove from the heat.
4. Sprinkle the top with the remaining 2 ounces of shredded cheese and broil in the oven for 3 minutes or until the cheese melts, bubbling and golden in spots.