Chicken Artichoke Bacon Dip Recipe - Allrecipes.com
Chicken Artichoke Bacon Dip Recipe
  • READY IN 50 mins

Chicken Artichoke Bacon Dip

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings

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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 30 mins
  • READY IN 50 mins
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Reviews More Reviews

Most Helpful Positive Review
Oct 30, 2012

I doubled the bacon and used two ounces shredded swiss cheese only because I did not have sliced swiss cheese. Right before baking, I sprinkled the top with additional swiss cheese. I served this with homemade garlic pita chips/bagel chips. We inhaled the whole dish. Delicious!

 
Most Helpful Critical Review
Jan 24, 2013

I was surprised at how this turned out, and I kept thinking I must have made a mistake but I read the recipe over and over again and I got everything spot-on. The only thing that MIGHT be different is that I used 1 whole, poached chicken breast. (Well 1/2 of the bird's breast). This dip turned out almost HEALTHY! I used the lean Chicken Breast, Spinach, Artichoke Hearts, Hormel pre-cooked 50% lean Real Bacon Bits. The 1/2 cup Mayo and 1/2 cup 2% Low Fat Mozzerella isn't that much considering the dip fills up an entire pie plate. I also used lower fat Neufchatel and 2 slices of 2% Swiss Cheese. I guess those are slightly different ingredients but of course up to the Cook. Anyway, I posted a picture. It came out light and fluffy, more like a Chicken Salad Spread than a gooey cheesey heart stopping dip that I was expecting. I even added swiss cheese to the top just to get SOME gooeyness out of it, but it just baked on and browned. Hmm! I don't think it was fair for the Reviewer to give it 1 star because it looked unhealthy, it really isn't all that bad. Tastes good too!

 
May 07, 2012

Excellent! I stirred in the chopped artichoke and chicken so the dip would be chunky and added 1 teaspoon of hot sauce. I'll be making this again many times.

 
Aug 21, 2012

After reading all the ingredients I had high hopes for this recipe. I decided to use the dip as a filling for a baked lasagna dish, laying the noodles with the dip. It came out amazingly good. So glad I found this recipe.

 
Nov 16, 2012

Super tasty and easy to make! I threw all the ingredients in my food processor and spread it out into a pan to be baked the next day. It made prepping for my party so much easier and this dip was the first thing to go! People were dipping anything they could into it!

 
May 29, 2012

So good! My dip turned green since I also put the spinach in the food processor! Used low fat mayo. This was so tasty with all of the different ingredients...will most definately make again. My company inhaled this dip. Served with whole wheat Ritz crackers and Cracked Pepper and Olive Oil Triscuits.

 
Jan 18, 2013

kind of a blend of buffalo chicken dip and spinach artichoke dip I like the idea of a splash of hot sauce and will try this for a Super Bowl party in a couple of weeks, thank you loving it in advance!

 
Jan 19, 2013

Tastes great, but turned out an unappetizing minty green color. The directions don't indicate this, but should add the spinach post-blender to avoid this. Will do so next time

 

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Nutrition

  • Calories
  • 185 kcal
  • 9%
  • Carbohydrates
  • 8.2 g
  • 3%
  • Cholesterol
  • 34 mg
  • 11%
  • Fat
  • 12.5 g
  • 19%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 10.5 g
  • 21%
  • Sodium
  • 492 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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