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Artichoke Chicken Spread with Raspberry Honey Mustard Pretzel Dip

A delicious spread containing chicken, artichokes, green onion, Monterey Jack cheese, sour cream and Raspberry Honey Mustard Pretzel Dip.

Ingredients

  • 12 oz. Chicken breasts, skinless, boneless, cooked, cubed
  • 14 oz. Artichokes, drained
  • 1/2 cup Green onion, minced
  • 3 tsp. Garlic, minced
  • 1/2 cup Parmesan cheese, shredded
  • 1 cup Monterey Jack cheese, shredded
  • 1 tsp. Salt
  • 1 tsp. Pepper
  • 1 cup Sour cream
  • 1/2 cup Robert Rothschild Farm Raspberry Honey Mustard Pretzel Dip
  • 2 tsp. Fresh chili paste
  • 1/4 tsp. Paprika
  • Cooking spray
  • Directions
    1. Preheat oven to 350 degrees F.
    2. Place chicken cubes in the work bowl of a food processor. Pulse until coarsely ground. Add artichokes and pulse until chopped.
    3. Scoop into a mixing bowl. Add green onion, garlic, Parmesan cheese, Monterey Jack cheese, salt and pepper. Mix well.
    4. In a small bowl, combine sour cream, Raspberry Honey Mustard Pretzel Dip and chili paste. Mix well. Add to chicken mixture and mix well.
    5. Spray a 1 1/2 quart baking dish with cooking spray. Spoon mixture into the baking dish. Sprinkle with paprika. Bake for 25 minutes or until heated through. Serve with toasted baguette slices.

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