My
husband actually liked this Artichoke Dip! Normally he hates them so
what a proud moment I had when I found out that he cleaned out the bowl
of it! I bought some canned chicken from a work sale and I’m not
normally one to use chicken that’s canned….the thought of it isn’t the
most intriguing but it actually works quite well for a quick dip to be
made. Here’s a couple of the dips I’ve made with it so far!
image from: closetcooking.com
Chicken Artichoke Dip
Ingredients:
1 (12.5 oz) can of chicken breast or any shredded chicken
1 (8 oz) package of cream cheese
1 cup of mayonnaise
1 (14 oz) can of artichokes, chopped
¼ cup of parmesan
1 cup of shredded cheese
1-2 cloves of minced garlic
Salt and pepper
Directions:
-Preheat oven to 350 degrees.
-In a medium bowl, mix together mayonnaise, artichokes, cream cheese, garlic, shredded cheese, and salt & pepper.
-Stir in the chicken. Pour the ingredients into an 8x8 pan or similar.
-Top with parmesan cheese.
-Bake for about 20 minutes.
-Serve with corn chips. Enjoy!
Owner/Copyright: RBI 2008
Buffalo Chicken Dip
Ingredients:
1 (8 oz) package of cream cheese, softened
½ cup of ranch dressing
½ cup of Frank’s RedHot (more or less depending on what you like)
1 (12.5 oz) can of chicken breast or any shredded chicken
½ cup of shredded cheese
Directions:
-Preheat oven to 350 degrees
-Stir all ingredients together in a 1-quart baking dish.
-Bake for about 20 minutes.
-Serve with crackers, chips, or veggies. Enjoy!!
