scroll to top of page

Artichoke Chicken Spread

Article Author Christina Allis - Sawyer Garden Center

Artichoke Chicken Spread

 

 

Bring this retro dish to Christmas this year and I guarantee it will be a crowd pleaser!

What you will need:

  • 12 oz. Chicken breasts, skinless, boneless, cooked & shredded
  • 14 oz. Artichokes, drained & chopped
  • ½ cup Green onions, minced
  • 3 tsp. Garlic, minced
  • ½ cup Parmesan cheese, shredded
  • 1 cup Monterey Jack cheese, shredded
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 cup sour cream
  • ½ cup Robert Rothschild Farm Raspberry Honey Mustard Pretzel Dip
  • 1 tsp. chili powder
  • 1/4 tsp. paprika
  • 1 Baguette, sliced

 

If you are feeling a challenge, try using fresh artichokes.
I did… and failed. It’s a good thing Jocelyne picked up a jar of hearts.

However, the artichoke leaves do make a cute garnish on the dish!

For something easier, start with preheating the oven to 350ºF

The recipe from the Robert Rothschild website instructs to use a food processor to coarsely ground chicken and chop the artichokes. My hands and a knife are my food processor. You may process however you like.

Mix chicken, artichokes, green onions, garlic, Parmesan, Monterey Jack cheese, salt and pepper and mix it well.

In a small bowl combine, sour cream, Raspberry Honey Mustard Dip and chili powder. Then add it to chicken mixture and mix it all up!

Grab a 1 ½ quart baking dish and coat it with cooking spray. Then spoon the mixture into dish and sprinkle with paprika.

We put extra cheese on top, because this is America.

Bake 25 minutes until heated through. Serve with baguette slices or tortilla chips!

The whole family LOVED this spread! The Raspberry Honey Mustard Dip gives it a very unique, but wonderful taste! I hope you and your family enjoy it as well!

Happy Holidays!
Christina Allis