Chicken Artichoke Bacon Dip recipe

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Ingredients

1 (14 ounce) can artichoke hearts, rinsed and drained
1 (3 ounce) package cooked chicken breast, cut into 1/2-inch pieces
1 ½ cups fresh spinach, chopped
4 strips cooked bacon, coarsely chopped
½ cup mayonnaise
½ 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

Nutrition Info

179 calories
carbohydrate: 8.2 g
cholesterol: 31 mg
fat: 12.2 g
fiber: 1.2 g
protein: 9.5 g
saturatedFat: 4.6 g
servingSize: -
sodium: 489.6 mg
sugar: 1.4 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 servings

Recipe Note

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.

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