Artichoke Chicken Spread

12 oz.              Chicken breasts, skinless, boneless, cooked, cubed
14 oz.              Artichokes, drained
1/2 cup            Green onions, 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 or low-fat sour cream
1/2 cup            Robert Rothschild Farm Raspberry Honey Mustard Dip
1 tsp.               Chili powder
1/4 tsp.            Paprika

Preheat oven to 350 degrees F. Place chicken in food processor and pulse until coarsely ground. Add artichokes and pulse until chopped. Scoop into mixing bowl. Add green onions, garlic, Parmesan cheese, Monterey Jack cheese, salt and pepper. Mix well. In a small bowl, combine sour cream, Raspberry Honey Mustard Dip and chili powder. Add to chicken mixture and mix well. Spray a 1 1/2-quart baking dish with cooking spray. Spoon mixture into baking dish. Sprinkle with paprika. Bake 25 minutes until heated through. Serve with baguette slices or tortilla chips.