Chicken Artichoke Bacon Dip

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.

Original recipe makes 8 servings

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

  • PREP

    20 mins

  • COOK

    30 mins

  • READY IN

    50 mins

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.

Nutrition

Calories: 179 kcal
Carbohydrates: 8.2 g
Cholesterol: 31 mg
Fat: 12.2 g
Fiber: 1.2 g
Protein: 9.5 g
Sodium: 490 mg