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Blackberry Artichoke Chicken Spread


$ 7.99

12.5 oz. can    Premium chunk chicken breast
14 oz. can       Artichoke hearts, 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 Blackberry Honey Mustard Dip
1 tsp.               Chili powder
1/4 tsp.            Paprika
1 bag               Tortilla chips

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. In a small bowl, combine sour cream, Blackberry 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 tortilla chips.