"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." — Rayna29
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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
cooked bacon, coarsely chopped
shredded mozzarella cheese
Neufchatel cheese, cut into cubes
milk, or more to taste
Swiss cheese, cut into strips
ground black pepper to taste
cayenne pepper, or to taste
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!
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!
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.
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.
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!
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.
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!
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
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Artichoke Bacon Dip
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 112
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