Chicken Artichoke Bacon Dip Recipe 435

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CHICKEN BACON ARTICHOKE DIP RECIPE



Chicken Bacon Artichoke Dip Recipe image

You just cannot go wrong with this easy recipe! This Hot Chicken Bacon Artichoke Dip is loaded with THREE types of cheese and goes great on any party table.

Provided by Megan Porta

Categories     Appetizer

Number Of Ingredients 13

2 cups chicken (cooked and shredded)
1/2 lb bacon (cooked and chopped)
14 oz quartered artichoke hearts (drained and chopped)
2 cups fresh spinach (packed tightly)
3 cloves garlic (minced)
1/2 cup mayonnaise
1/4 cup milk
4 oz cream cheese (softened and cut into chunks)
1 1/2 cups mozzarella cheese (shredded, divided)
1 cup Swiss cheese (shredded)
1/4 tsp cayenne pepper
1 tsp salt
1/2 tsp black pepper

Steps:

  • Preheat oven to 350 degrees F. Coat a medium-sized baking dish with cooking spray and set aside.
  • In a medium bowl, combine the chicken, bacon, artichoke hearts, spinach, garlic, mayo, milk, cream cheese, 1 cup of the mozzarella cheese, Swiss cheese, cayenne pepper, salt and black pepper. Mix well.
  • Transfer mixture to the prepared baking dish. Top with 1/2 cup shredded mozzarella cheese. Bake in the preheated oven for 30 minutes. Serve warm with chips or crackers.

Nutrition Facts : Calories 340 kcal, Carbohydrate 4 g, Protein 13 g, Fat 30 g, SaturatedFat 11 g, Cholesterol 64 mg, Sodium 778 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

CHICKEN ARTICHOKE DIP



Chicken Artichoke Dip image

Wonderful fall and winter appetizer! Serve with thin crackers.

Provided by LESDNIC

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Hot Cheese Dip Recipes

Time 45m

Yield 36

Number Of Ingredients 8

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 sour cream
¼ cup mayonnaise
1 cup Havarti cheese
¼ cup finely shredded Parmesan cheese
¼ cup sliced almonds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • 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.
  • Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.

Nutrition Facts : Calories 60.3 calories, Carbohydrate 2 g, Cholesterol 10.3 mg, Fat 4.8 g, Fiber 0.5 g, Protein 2.6 g, SaturatedFat 2 g, Sodium 223.9 mg, Sugar 0.4 g

CHICKEN BREAST WITH ARTICHOKES AND BACON



Chicken Breast with Artichokes and Bacon image

Flavorful boneless chicken breasts with artichokes and bacon simmered in a white wine reduction with a splash of cream. Serve this with orzo and a nice Greek salad.

Provided by COOKINGQUEEN75

Categories     Meat and Poultry Recipes     Pork

Time 40m

Yield 4

Number Of Ingredients 12

4 slices bacon, chopped
¼ cup olive oil
2 tablespoons butter
4 skinless, boneless chicken breasts, pounded flat
1 cup chopped mushrooms
¼ cup chopped green onions
1 cup marinated artichoke hearts, drained and chopped
1 teaspoon minced garlic
1 teaspoon dried oregano
1 ½ cups white wine, or to taste
2 teaspoons white sugar, or to taste
⅓ cup half-and-half

Steps:

  • Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove from skillet and drain on paper towel-lined plate.
  • Meanwhile, heat olive oil and butter in a separate skillet over medium heat. Once butter has melted, add chicken and cook until brown, 4 to 5 minutes per side. Remove chicken to a plate.
  • Place mushrooms and green onions in the skillet and saute until mushrooms are soft, 6 to 8 minutes. Add artichokes, garlic, and oregano and saute for 1 minute. Add bacon. Stir in wine and sugar and bring to a simmer. Cook until sauce reduces, 3 to 5 minutes.
  • Place chicken breasts in back in the sauce. Add half-and-half and simmer for 1 minute.

Nutrition Facts : Calories 494 calories, Carbohydrate 10.7 g, Cholesterol 97.2 mg, Fat 29.9 g, Fiber 1.7 g, Protein 29.7 g, SaturatedFat 9 g, Sodium 442.5 mg, Sugar 3.6 g

HOT CHICKEN & ARTICHOKE DIP



Hot Chicken & Artichoke Dip image

Mix up your usual dip by swapping out spinach for chicken, and serve this hot and creamy dip with your favorite toasted bread, chips or crackers.

Provided by cannedfood

Categories     Chicken

Time 30m

Yield 12 serving(s)

Number Of Ingredients 9

2 cups shredded swiss cheese
1 (10 ounce) can premium chunk chicken breasts, drained and flaked
1 (8 ounce) can artichoke hearts, drained and chopped
1/2 cup reduced-fat sour cream
1/2 cup fat-free mayonnaise
1/2 cup diced red bell pepper
1/4 cup shredded parmesan cheese
1/4 teaspoon garlic powder
1/4 teaspoon hot pepper sauce

Steps:

  • Heat the oven to 350°F Combine all ingredients in a 1 1/2-quart ovenproof casserole dish. Bake for 20 to 25 minutes, or until mixture is hot and bubbly and the edges are golden brown.

Nutrition Facts : Calories 150.4, Fat 9.3, SaturatedFat 5, Cholesterol 38.5, Sodium 230.7, Carbohydrate 5.3, Fiber 1.4, Sugar 1.5, Protein 11.6

BUFFALO CHICKEN-AND-ARTICHOKE DIP



Buffalo Chicken-and-Artichoke Dip image

Chicken buffalo dip with a twist. This is a quick and easy recipe that goes over well at parties, luncheons, and family gatherings. A great tailgate item. For hotter dip, add more hot sauce. Dish can be prepared in a slow cooker.

Provided by jojo

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Buffalo Chicken Dip Recipes

Time 20m

Yield 16

Number Of Ingredients 8

2 (8 ounce) packages cream cheese
1 (15 ounce) can quartered artichoke hearts, diced
1 ½ cups shredded Cheddar cheese
1 cup ranch dressing
1 cup sour cream
⅓ cup hot sauce (such as Frank's RedHot ®), or more to taste
¼ cup bacon bits
2 (10 ounce) cans white meat chicken, drained and flaked

Steps:

  • Mix cream cheese, artichoke hearts, Cheddar cheese, ranch dressing, sour cream, hot sauce, and bacon bits together in a saucepan over medium heat; cook, stirring frequently, until cheeses are melted, 5 to 10 minutes. Add chicken to cream cheese mixture and cook until heated through, about 5 more minutes.

Nutrition Facts : Calories 323.9 calories, Carbohydrate 5.1 g, Cholesterol 75.3 mg, Fat 27.2 g, Fiber 1 g, Protein 14.8 g, SaturatedFat 12.3 g, Sodium 815.4 mg, Sugar 0.8 g

WARM ARTICHOKE AND BACON DIP



Warm Artichoke and Bacon Dip image

Provided by Giada De Laurentiis

Categories     appetizer

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 17

1 teaspoon chili powder
1 teaspoon ground cumin
3 to 4 pita breads
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
Butter, for greasing the baking dish
5 strips thick-cut bacon
1 teaspoon extra-virgin olive oil, optional
2 shallots, chopped
2 cloves garlic, minced
One 8-ounce bag frozen artichokes, thawed
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 cups (16 ounces) mascarpone cheese
1/3 cup sour cream
1/4 cup mayonnaise
1/4 cup fresh lemon juice (from 1 large lemon)

Steps:

  • For the pita chips: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. In a small bowl, combine the chili powder and cumin. Drizzle the tops of the pita breads with the oil and sprinkle with the spice mixture and salt. Cut each pita bread into 8 wedges and arrange in a single layer on a baking sheet. Bake until crisp and golden, about 10 minutes.
  • For the dip: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter a 9-inch round ceramic deep-dish pie pan or a 1-quart baking dish.
  • Place a large skillet over medium-high heat. Add the oil and bacon and cook until crispy, about 8 minutes. Remove the bacon and drain on paper towels. When cool enough to handle, crumble into 1/2-inch pieces. Set aside. In the same skillet, add the oil (if needed), shallots, garlic, artichokes, 1/2 teaspoon of the salt and pepper. Cook over medium-high heat until the shallots are translucent and the artichokes begin to brown, about 8 minutes.
  • Transfer the vegetables to a food processor. Add the mascarpone cheese, sour cream, mayonnaise, lemon juice, 1/2 of the cooked bacon pieces and the remaining 1 teaspoon salt. Pulse until combined but still chunky. Place the dip in the prepared baking dish and sprinkle with the remaining bacon pieces. Bake until just warmed through (do not let the dip boil), 10 minutes. Serve the pita chips alongside.

ARTICHOKE AND BACON DIP



Artichoke and Bacon Dip image

This dip is so tangy and delicious that it willdisappear quickly so you may want to double the recipe!!

Provided by MarieRynr

Categories     < 30 Mins

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 5

1 (14 ounce) can artichoke hearts, drained
1/2 cup mayonnaise
2 teaspoons lemon juice
2 slices bacon, crisp cooked,crumbled
2 tablespoons chopped onions

Steps:

  • Combine artichoke hearts, mayonnaise, lemon juice, bacon and onion in a bowl.
  • Mix well.
  • Chill, covered, until serving time.
  • Serve with crackers.
  • This dip may instead be baked at 350*F for 20 minutes if desired.

Nutrition Facts : Calories 145.9, Fat 10.1, SaturatedFat 2.1, Cholesterol 10.2, Sodium 421.3, Carbohydrate 12.6, Fiber 3.6, Sugar 2.1, Protein 3.4

CHICKEN ARTICHOKE BACON DIP RECIPE - (4.3/5)



Chicken Artichoke Bacon Dip Recipe - (4.3/5) image

Provided by Susan52

Number Of Ingredients 12

1 (14 ounce) can artichoke hearts, rinsed and drained
1 (3 ounce) package cooked chicken breast, cut into 1/2-inch pieces
1 1/2 cups fresh spinach, chopped
4 strips cooked bacon, coarsely chopped
1/2 cup mayonnaise
1/2 cup shredded mozzarella cheese
2 ounces Neufchatel cheese, cut into cubes
2 tablespoons milk, or more to taste
1 clove garlic, minced
2 slices Swiss cheese, cut into strips
ground black pepper to taste
1 pinch cayenne pepper, or to taste (optional)

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Blend artichoke hearts, chicken breast, spinach, bacon, mayonnaise, mozzarella cheese, Neufchatel cheese, milk, garlic, Swiss cheese, black pepper, and cayenne pepper in a blender or food processor; spread into a baking dish. Bake until browned and bubbling on top, 30 to 40 minutes.

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