Chicken Artichoke Dip

Chicken Artichoke Dip

16 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    45 m
LESDNIC
Recipe by  LESDNIC

“Wonderful fall and winter appetizer! Serve with thin crackers.”

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Ingredients

Adjust Servings

Original recipe yields 36 servings

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, blend chicken, artichoke, Italian-style dressing mix, sour cream, mayonnaise, 1/2 cup Havarti, and Parmesan. Transfer to a small baking dish. Top with remaining Havarti and almonds.
  3. Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.

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Reviews (16)

Rate This Recipe
SAVVYHOSTESS
13

SAVVYHOSTESS

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!

ManxGirl
9

ManxGirl

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.

SAKAHOBI
9

SAKAHOBI

This dip is very easy and very good. It was a hit at our party!

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Nutrition

Amount Per Serving (36 total)

  • Calories
  • 60 cal
  • 3%
  • Fat
  • 4.8 g
  • 7%
  • Carbs
  • 2 g
  • < 1%
  • Protein
  • 2.6 g
  • 5%
  • Cholesterol
  • 10 mg
  • 3%
  • Sodium
  • 224 mg
  • 9%

Based on a 2,000 calorie diet

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