Roxy
New member
Creamy Artichoke Chicken Dip:
Ingredients:
1 Cup shredded Parmesan Cheese
3/4 Cup mayonnaise
1 Cup shredded rotisserie chicken (from deli, about 2 large pieces)
1/2 Cup chopped drained marinated artichoke hearts
8 to 10 Drops hot pepper sauce (optional)
1- 16-oz. loaf French bread
Directions:
Preheat oven to 375°F. Blend Parmesan and mayonnaise in medium bowl. Stir in chicken, artichoke hearts and hot pepper sauce, if desired. Set aside.
Cut 1-inch slice from top of loaf. Cut or tear bread pieces from inside of loaf, leaving at least 3/4-inch-thick shell; cover and reserve bread pieces for dipping.
Spoon chicken mixture into bread shell. Wrap loosely in foil, covering sides of loaf to prevent overbrowning; place on baking sheet.
Bake 15 to 18 minutes or until dip is hot. If desired, place reserved bread pieces in oven during last 5 to 7 minutes of baking time to crisp. Cut into cubes for serving; set aside.
If desired, broil shell 1 to 3 minutes or until dip is lightly browned. Arrange on platter with fork or knife for breaking off bread chunks, and spoon for serving dip from shell.
Ingredients:
1 Cup shredded Parmesan Cheese
3/4 Cup mayonnaise
1 Cup shredded rotisserie chicken (from deli, about 2 large pieces)
1/2 Cup chopped drained marinated artichoke hearts
8 to 10 Drops hot pepper sauce (optional)
1- 16-oz. loaf French bread
Directions:
Preheat oven to 375°F. Blend Parmesan and mayonnaise in medium bowl. Stir in chicken, artichoke hearts and hot pepper sauce, if desired. Set aside.
Cut 1-inch slice from top of loaf. Cut or tear bread pieces from inside of loaf, leaving at least 3/4-inch-thick shell; cover and reserve bread pieces for dipping.
Spoon chicken mixture into bread shell. Wrap loosely in foil, covering sides of loaf to prevent overbrowning; place on baking sheet.
Bake 15 to 18 minutes or until dip is hot. If desired, place reserved bread pieces in oven during last 5 to 7 minutes of baking time to crisp. Cut into cubes for serving; set aside.
If desired, broil shell 1 to 3 minutes or until dip is lightly browned. Arrange on platter with fork or knife for breaking off bread chunks, and spoon for serving dip from shell.