Cheesy Chicken & Artichoke Dip AE Cottage Cheese and Greek Yogurt add flavor and creamy texture in this spin on a pub classic. It’s delicious with pita crisps or fresh veggies for dipping, but we also love it as a topper on baked potatoes! Makes 4-6 servings Ingredients: 1 cup AE Cottage Cheese (any variety), ½ cup AE Classic (Plain) Greek Yogurt, ½ cup lite mayonnaise, 1 cup shredded Swiss cheese, ½ cup diced red bell pepper, ¼ cup shredded Parmesan cheese, ¼ teaspoon garlic powder, ¼ teaspoon hot pepper sauce, 1 10-ounce can premium chunk chicken breast, drained, flaked, 1 14-ounce can artichoke hearts, drained, chopped, Assorted crackers or pita crisps for serving. Instructions: Preheat oven to 350°F; lightly coat a 1½-quart baking dish with nonstick spray. In a large bowl, whisk together the cottage cheese, yogurt, and mayonnaise; stir in the Swiss cheese, bell pepper, Parmesan, garlic powder, and hot sauce. Fold in the chicken and artichokes and pour into the prepared baking dish. Bake the dip for 20 to 25 minutes or until mixture is bubbly and browned around the edges. Serve hot with crackers or pita crisps for dipping.

Cheesy Chicken & Artichoke Dip

Print recipe as: 3x5 | 4x6 | 8.5x11
AE Cottage Cheese and Greek Yogurt add flavor and creamy texture in this spin on a pub classic. It’s delicious with pita crisps or fresh veggies for dipping, but we also love it as a topper on baked potatoes!


Ingredients
  • 1 cup AE Cottage Cheese (any variety)
  • ½ cup AE Classic (Plain) Greek Yogurt
  • ½ cup lite mayonnaise
  • 1 cup shredded Swiss cheese
  • ½ cup diced red bell pepper
  • ¼ cup shredded Parmesan cheese
  • ¼ teaspoon garlic powder
  • ¼ teaspoon hot pepper sauce
  • 1 10-ounce can premium chunk chicken breast, drained, flaked
  • 1 14-ounce can artichoke hearts, drained, chopped
  • Assorted crackers or pita crisps for serving
     

Directions

Preheat oven to 350°F; lightly coat a 1½-quart baking dish with nonstick spray. In a large bowl, whisk together the cottage cheese, yogurt, and mayonnaise; stir in the Swiss cheese, bell pepper, Parmesan, garlic powder, and hot sauce. Fold in the chicken and artichokes and pour into the prepared baking dish. Bake the dip for 20 to 25 minutes or until mixture is bubbly and browned around the edges. Serve hot with crackers or pita crisps for dipping.

Makes 4-6 servings


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Lemon 'n Spice Muffins

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