Artichoke and Chicken Dip Bites
8 and more
Portions
20 min
Prepping
25 min
Cooking
Recipe
Easy
Ingredients
375 ml (1 1/2 cup) Exceldor chicken breast, cooked and diced in small pieces
- One 250 g pack of cream cheese, softened
- 125 ml (1/2 cup) of grated cheddar
- 80 ml (1/3 cup) of grated parmesan
- 80 ml (1/3 cup) of mayonnaise
- 60 ml (1/4 cup) of 14% sour cream
- 15 ml (1 tbsp) cayenne pepper hot sauce (Frank’s RedHot style)
- 15 ml (1 tbsp) of fresh parsley, chopped
- 2 green onions, chopped
- A 398 ml can of artichoke bottoms, chopped
- Salt and pepper to taste
- 250 ml (1 cup) grated mozzarella
- 1 bag of 120 g roasted garlic baguette croutons
Directions
Click the steps to erase them.
- Preheat the oven to 180°C (350°F).
- In a large bowl, mix cream cheese with cheddar, parmesan, mayonnaise, sour cream, hot sauce, parsley and green onions.
- Stir in artichoke bottoms and chicken. Season with salt and pepper.
- Transfer the mixture to a baking dish and level the surface. Cover with mozzarella.
- Bake in the oven for 25 to 15 minutes.
- Serve the dip with croutons.