Chicken Artichoke Bacon Dip |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This dip was a successful trial. I had extras of odd things and they tasted really good together! Rinsing the artichoke hearts removes most of the brine. I prefer that because I do not like very salty foods. You can skip this step if you'd like it saltier. Put as many of the ingredients in a food processor as you can and let 'er rip! You really can not mess it up. Ingredients:
1 (14 ounce) can artichoke hearts, rinsed and drained |
1 (3 ounce) package cooked chicken breast, cut into 1/2-inch pieces |
1 1/2 cups fresh spinach, chopped |
4 strips cooked bacon, coarsely chopped |
1/2 cup mayonnaise |
1/2 cup shredded mozzarella cheese |
2 ounces neufchatel cheese, cut into cubes |
2 tablespoons milk, or more to taste |
1 clove garlic, minced |
2 slices swiss cheese, cut into strips |
ground black pepper to taste |
1 pinch cayenne pepper, or to taste (optional) |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Blend artichoke hearts, chicken breast, spinach, bacon, mayonnaise, mozzarella cheese, Neufchatel cheese, milk, garlic, Swiss cheese, black pepper, and cayenne pepper in a blender or food processor; spread into a baking dish.
3. Bake until browned and bubbling on top, 30 to 40 minutes.
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