We had this dip at our annual camp-out this year. Really good! I made a variation last week and substituted marinated artichokes for the canned artichokes – just be sure to drain them very well.
Ingredients:
- 3 c diced cooked chicken (could be canned)
- 2 (8 oz) packages cream cheese
- 1/2 c milk
- 2 c shredded Parmesan cheese
- 1 14 oz can artichoke hearts, drained and diced (or 2 little jars or 1/2 a large jar of marinated artichokes)
- 1 c finely chopped pecans, toasted
- 4 green onions, minced
- 1 Tab lemon juice
- ½ tsp salt
- 1 tsp pepper
Directions:
- Stir all ingredients in a large bowl until blended. (I mixed the cream cheese, milk and cheese together first and then added the rest of the ingredients. If still too stiff, add more milk.)
- Cover and chill.
- Serve with crackers or bread slices.
Serves: Makes 4+ cups
Source: Cathy Painter/Allison Cozza, Cooks.com
