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| Smoked Chicken, Artichoke and Spinach Dip |
| 4-16oz servings |
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| Ingredients |
1 lb smoked chicken breast or thigh meat, medium dice
10 oz cream cheese, softened
6 oz sour cream
4 oz dry Monterey Jack cheese, grated
2 C cooked artichoke hearts or bottoms, medium dice,
juice reserved
6 oz fresh spinach, stemmed, steamed, drained and rough
chopped
1/2 C grated Parmesan cheese
1/4 C seasoned bread crumbs
1 t olive oil
to taste Kosher salt and ground white pepper
crusty bread for slicing
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| Method |
| Preheat oven to 350 degrees.
Combine first six ingredients in a medium mixing bowl and fold to
combine.
Add 2-3 ounces of reserved liquid from the artichokes to thin to
desired consistency.
Season with salt and pepper to taste.
In a small mixing bowl combine the grated Parmesan cheese, bread
crumbs and olive oil. Sprinkle over the dip.
Place the mixture in to a heat-proof dish and bake for 12-15 minutes
and browned on top.
Serve with sliced crusty bread. |
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