Wonderful fall and winter appetizer! Serve with thin crackers.

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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a medium bowl, blend chicken, artichoke, Italian-style dressing mix, sour cream, mayonnaise, 1/2 cup Havarti, and Parmesan. Transfer to a small baking dish. Top with remaining Havarti and almonds.

  • Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.

Nutrition Facts

60 calories; 4.8 g total fat; 10 mg cholesterol; 224 mg sodium. 2 g carbohydrates; 2.6 g protein; Full Nutrition

Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/28/2006
We really liked this! Instead of the canned chicken I used two grilled chicken breasts that I had leftover from a previous dinner. I also added 3 green onions and a large clove of garlic. I agree that the Havarti is key. It brings a different flavor and texture that Mozzarella just cant provide. I will be making this again! Thanks for a great recipe! Read More
(15)

Most helpful critical review

Rating: 3 stars
12/23/2004
We didn't care for this dip. I thought the Italian dressing mix gave it an odd flavor that was just too strong. I didn't think the almonds went well with the dip either. Read More
(2)
26 Ratings
  • 5 star values: 13
  • 4 star values: 11
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
04/28/2006
We really liked this! Instead of the canned chicken I used two grilled chicken breasts that I had leftover from a previous dinner. I also added 3 green onions and a large clove of garlic. I agree that the Havarti is key. It brings a different flavor and texture that Mozzarella just cant provide. I will be making this again! Thanks for a great recipe! Read More
(15)
Rating: 4 stars
04/28/2006
We really liked this! Instead of the canned chicken I used two grilled chicken breasts that I had leftover from a previous dinner. I also added 3 green onions and a large clove of garlic. I agree that the Havarti is key. It brings a different flavor and texture that Mozzarella just cant provide. I will be making this again! Thanks for a great recipe! Read More
(15)
Rating: 4 stars
09/22/2003
This was surprisingly good! I made it because we needed an appetizer and I had all the ingredients in my pantry except the Havarti cheese I only had mozzarella so I used that. This is rich but the salad dressing gave it a nice flavor. Good for the cooler weather. Read More
(12)
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Rating: 5 stars
08/27/2003
This dip is very easy and very good. It was a hit at our party! Read More
(9)
Rating: 5 stars
09/16/2003
I use mozzarella cheese instead of Havarti and also add some pepper paste (about 1 teaspoon) to spice it up a bit. I've made this dip several times and it's been a HUGE hit every single time! Read More
(3)
Rating: 4 stars
08/01/2011
I used plain greek yogurt instead of sour cream & replaced the Havarti cheese with pepper jack cheese. This gave the dip just a bit of a zesty kick my family loved! Read More
(3)
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Rating: 4 stars
01/02/2012
This was a big hit at New Year's. I screwed up by trying to make it lighter-instead of plain yogurt I accidentally bought sweetened plain yogurt. Still good but I think unsweetened plain would have been a lot better so I'm giving it a 4. Read More
(2)
Rating: 5 stars
01/06/2009
Everyone loved this and asked for the recipe! I did substitute 4 chicken tenders (simmered drained and chopped very finely) for the canned chicken and used Zesty Italian instead of the regular. Read More
(2)
Rating: 4 stars
03/18/2012
Pretty good! I made it for a girls night and my guests enjoyed it.:) I left off the almonds. Read More
(2)
Rating: 5 stars
11/06/2008
Could have added more chicken... otherwise it was great! Read More
(2)
Rating: 3 stars
12/23/2004
We didn't care for this dip. I thought the Italian dressing mix gave it an odd flavor that was just too strong. I didn't think the almonds went well with the dip either. Read More
(2)