Chicken Artichoke Bacon Dip Recipe

Cooking Directions

• STEP 1.Preheat your oven to 350°F (175°C).
• STEP 2.In a large bowl, combine cooked and shredded chicken, chopped artichoke hearts, cooked and crumbled bacon, cream cheese, mayonnaise, shredded mozzarella cheese, grated Parmesan cheese, minced garlic, and salt and pepper to taste.
• STEP 3.Transfer the mixture to a baking dish and spread it out evenly.
• STEP 4.Bake for 20-25 minutes, or until the dip is hot and bubbly.
• STEP 5.Remove from the oven and let it cool for a few minutes before serving.
• STEP 6.Garnish with additional bacon and chopped parsley, if desired.
• STEP 7.Serve warm with crackers, bread, or vegetables.

Cooking Tips

• You can use rotisserie chicken or leftover cooked chicken for this recipe.
• Make sure to drain the artichoke hearts well before chopping them.
• For a spicier kick, add some diced jalapenos or a pinch of cayenne pepper to the dip.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the dip in a microwave-safe dish and heat in 30-second intervals until warmed through.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Serve the dip warm or at room temperature.
• Garnish with additional bacon and chopped parsley for added flavor and presentation.
• Serve with crackers, bread, or vegetables for dipping.