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 with Garlic Parmesan Pretzel Crisps












Tuscan Chicken Dip


  • 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



















  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
Columnist, Health.com