Chicken and Artichoke Dip Stuffed French Bread

Chicken and Artichoke Dip Stuffed French Bread

14462924_10210599423402703_6971170287609836137_nLooks a little messy….but this is top notch and great for a game day meal.  This is the top requested recipe from Foods Class 2016…this recipe gave me the nod, I needed a blog.  I must have printed this 20 times already!  Serve this with soup or as part of an appetizer buffet.  You can really change this up to use all your leftovers in the fridge.  Add some  sauteed peppers, sausage, spinach, olives, hot sauce…everything goes with that creamy, melty, gooey dip!

Serves: 6 for meal portions
10 for appetizer portions

Prep Time: 15 minutes 
Cook Time: 30 minutes


  • 2 Cup cooked chicken – diced (or 2 cans chicken)
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 4 oz. softened cream cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 shredded Mozzarella
  • 1/2 clove garlic, minced
  • dill weed, to taste
  • 2 oz can artichoke hearts, drained and chopped
  • 1 large baguette crusty bread or 2 loaves of your favorite bakery loaf 


  1. Preheat oven to 350 degrees F.
  2. Start with the softened cream cheese* Mix sour cream, mayonnaise, cream cheese, Parmesan cheese, garlic, and dill weed, until smooth. Stir in artichoke hearts and chicken.
  3. Cut the top  of the bread loaves off and hollow out 1 1/2 inches deep to create a well for the artichoke dip. Spoon the dip evenly into the 2 loaves. Top with Mozzarella Cheese. (Save that top bread piece in the freezer for croutons or bread crumbs!  or eat it for breakfast tomorrow warmed with butter and jelly!)
  4. Place on a baking tray and bake at 350 F degrees for 25-30 minutes or until browned. Let cool for 5-10 minutes before cutting.

* Your Cream cheese should be at room temp, this is soft.  If it is not you have two choices:

1. Warm cream cheese at half power (power 5) for 25 seconds or until soft.
2. You will need an electric mixer.  Beat the cream cheese for 2-3 minutes until smooth then add the other ingredients one at a time until blended. Cream Cheese can make or break you! It will get lumpy and stay in little chunks, so make sure it is whipped  and soft before adding any other products. When I say soft,  it should resemble the consistency of frosting.

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