Recipe by LESDNIC
"Wonderful fall and winter appetizer! Serve with thin crackers."
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1 (5 ounce) can
chunk chicken, drained and flaked
1 (14 ounce) can
artichoke hearts, drained and chopped
1 (.7 ounce) package
dry Italian-style salad dressing mix
1 (8 ounce) container
finely shredded Parmesan cheese
We really liked this! Instead of the canned chicken, I used two grilled chicken breasts that I had leftover from a previous dinner. I also added 3 green onions and a large clove of garlic. I agree that the Havarti is key. It brings a different flavor and texture that Mozzarella just cant provide. I will be making this again! Thanks for a great recipe!
We didn't care for this dip. I thought the Italian dressing mix gave it an odd flavor that was just too strong. I didn't think the almonds went well with the dip, either.
This was surprisingly good! I made it because we needed an appetizer and I had all the ingredients in my pantry, except the Havarti cheese, I only had mozzarella so I used that. This is rich but the salad dressing gave it a nice flavor. Good for the cooler weather.
This dip is very easy and very good. It was a hit at our party!
I used plain greek yogurt instead of sour cream & replaced the Havarti cheese with pepper jack cheese. This gave the dip just a bit of a zesty kick my family loved!
I use mozzarella cheese instead of Havarti, and also add some pepper paste (about 1 teaspoon) to spice it up a bit. I've made this dip several times, and it's been a HUGE hit every single time!
Pretty good! I made it for a girls night and my guests enjoyed it. :) I left off the almonds.
This was a big hit at New Year's. I screwed up by trying to make it lighter-instead of plain yogurt I accidentally bought sweetened plain yogurt. Still good, but I think unsweetened plain would have been a lot better so I'm giving it a 4.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Artichoke Dip
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 43
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