Chicken Artichoke Bacon Dip Recipe 435 Food

WARM ARTICHOKE AND BACON DIP

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.

CHICKEN ARTICHOKE BACON DIP RECIPE - (4.3/5)

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.

CHICKEN BREAST WITH ARTICHOKES AND BACON

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.

CHICKEN ARTICHOKE DIP CASSEROLE

Steps:

• Prepare a large casserole dish with non-stick cooking spray.
• Dissolve the chicken bouillon in the water. Cook the rice in the chicken stock on the stove, or in a rice cooker. When rice is finished cooking, spoon into the casserole dish in an even layer.
• In a medium skillet, saute the mushrooms in the olive oil. When mushrooms have softened, add the white wine, and continue to simmer for three to four minutes.
• In a medium bowl, combine the chopped artichoke hearts, mayonnaise, parmesan cheese, garlic powder, and mushrooms (with the juices from the pan). Mix well.
• Salt and pepper the cubed chicken breasts to taste. Layer the chicken on top of the rice in the casserole dish.
• Spread the artichoke and mushroom mixture over the chicken.
• Sprinkle additional parmesan cheese over the top, if desired.
• Bake at 350 degrees for 30-40 minutes, or until chicken is cooked through, and the top becomes bubbly and golden brown.
• Enjoy!

HOT CHICKEN & ARTICHOKE DIP

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.

CHICKEN ARTICHOKE DIP

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.

BUFFALO CHICKEN-AND-ARTICHOKE DIP

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.

LEMONY BACON-ARTICHOKE DIP

Steps:

• Preheat oven to 400°. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 teaspoons in pan. Add artichoke hearts and garlic to drippings; cook and stir 1 minute., In a large bowl, beat cream cheese, sour cream, onion salt, salt and pepper until smooth. Beat in lemon juice. Fold in artichoke mixture and half the bacon., Transfer to a greased 2-qt. baking dish. Sprinkle with remaining bacon; top with Parmesan cheese. Bake, uncovered, until golden brown, 25-30 minutes. Serve with pita wedges.

ARTICHOKE AND BACON DIP

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.