Saturday, May 31, 2003
Chicken Artichoke Dip
Straight from the Empress - Wonderful fall and winter appetizer!
Serve with thin crackers. Prep Time: approx. 20 Minutes.
Cook Time: approx. 25 Minutes. Makes 36 servings.
I haven’t tried this yet, but the source is extremely reliable.
1 (5 ounce) can chunk chicken, drained and flaked
1 (14 ounce) can artichoke hearts, drained and chopped
1 (.7 ounce) package dry Italian-style salad dressing mix *(I used Good Season’s Italian mix)
1 (8 ounce) container sour cream
1/4 cup mayonnaise
1 cup Havarti cheese **(I bought a square of Havarti and then shredded it myself)
1/4 cup finely shredded Parmesan cheese
1/4 cup sliced almonds
1 Preheat oven to 350 degrees F (175 degrees C).
2 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.
3 Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.
