Tuscan Chicken Dip

It’s football season, which means there’s almost always a game on TV in our house. A lot of the time, watching football means friends and entertaining, so here’s a cheesy and garlicky dip inspired by the flavors of Tuscany. It goes perfectly with the Garlic Parmsean Pretzel Crisps!

 

 

 

 

 

 

 

 

 

 

 

Tuscan Chicken Dip

Ingredients:

• 1 14-ounce can quartered artichoke hearts, drained
• 1 12-ounce jar roasted red peppers, drained
• 2 cups shredded chicken breast
• 8 ounces cream cheese, softened
• 2 cups shredded mozzarella
• 1 cup grated Parmesan cheese
• 1 tbsp minced garlic
• 1 tbsp garlic powder
• Salt and pepper to taste

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Directions:

1. Preheat oven to 325 degrees F.
2. Combine artichoke hearts, roasted red peppers, cream cheese, 1.5 cups of mozzarella, grated Parmesan cheese, garlic, garlic powder, salt and pepper in a food processor. Process until ingredients are blended, but not liquefied. (You’ll want it a little chunky.) Then, mix in the chicken breast by hand.
3. Pour mixture into a oven-safe dish and spread evenly. Top with remaining 1/2 cup of shredded mozzarella.
4. Bake for 20 minutes and then turn the oven up to broil for 5-7 minutes until the cheese starts to lightly brown.
5. Remove dip from oven and serve with Garlic Parmesan Pretzel Crisps.

 

 

 

 

 

 

 

 

 

Contributed by:
Tina Haupert
Carrots ‘N’ Cake
http://carrotsncake.com
Columnist, Health.com
@carrotsncake