This dip was first created on a whim, using whatever ingredients I had on hand. It ended up being such a success that I knew I had to remember it for future parties.
The preparation, including time, is minimal. This is a great appetizer, and a happy alternative to both spinach and artichoke dip.
The preparation, including time, is minimal. This is a great appetizer, and a happy alternative to both spinach and artichoke dip.
Ingredients
1 pckg cream cheese, softened
16 oz sour cream
1T. garlic, minced
1T. Italian seasoning
2T. olive oil
1 pckg chicken breast tenderloins
1/2 pckg frozen chopped spinach, drained
2T. roasted red pepper, diced
1c. fresh asiago cheese, grated
1/2t. garlic powder
Salt & pepper to taste
Set oven at 350 degrees. Pour 1T. olive oil to heated skillet, and roast minced garlic and Italian seasoning for two minutes, set aside.
Using same skillet, add more olive oil, season chicken with salt & pepper, saute and set aside. In a medium size bowl, mix cream cheese, sour cream, roasted garlic & Italian seasoning mixture, diced red pepper, drained spinach, garlic powder, salt & pepper, and 1/2c. asiago. Shred the chicken fine and add to the dip. Bake for 20 minutes, add other 1/2c. asiago over the top, and bake for another 10-15 minutes, or until cheese is evenly melted. Serve with assorted crackers and crusty bread.
Photography by, Natryl1
