Artichoke and Chicken Dip Recipe | Exceldor

Ingredients

• 375 ml (1 1/2 cup) Exceldor chicken breast , cooked and diced in small pieces
• One 250 g pack of cream cheese, softened
• 125 ml (1/2 cup) of grated cheddar
• 80 ml (1/3 cup) of grated parmesan
• 80 ml (1/3 cup) of mayonnaise
• 60 ml (1/4 cup) of 14% sour cream
• 15 ml (1 tbsp) cayenne pepper hot sauce (Frank’s RedHot style)
• 15 ml (1 tbsp) of fresh parsley, chopped
• 2 green onions, chopped
• A 398 ml can of artichoke bottoms, chopped
• Salt and pepper to taste
• 250 ml (1 cup) grated mozzarella
• 1 bag of 120 g roasted garlic baguette croutons