Kickin' Chipotle Chicken and Artichoke Dip
  • 1 package (8 ounces) cream cheese, softened
  • ½ cup mayo
  • ½ cup sour cream
  • 1 can (15 ounce) Artichoke hearts, drained and roughly chopped
  • 1 large can (13 ounce) Chicken, or same amount cooked and shredded
  • ½ cup shredded Parmesan, plus more for top is desired
  • 2 cups (8 ounces) shredded white Cheese (I used a Pizza Blend)
  • 6 Chipotle Peppers in Adobo sauce, plus 1 tablespoon sauce, diced
  • ¼ teaspoon garlic powder
  1. In a medium bowl, combine the cream cheese, mayo and sour cream.
  2. Mix with a spatula until smooth.
  3. Add the rest of the ingredients and mix well.
  4. Pour into a dish sprayed with cooking spray.
  5. Bake at 350 degrees for about 30-35 minutes.
Cook's Notes:
  1. We like things spicy and didn't think the amount of Chipotles in this was too hot.
  2. It gave it a nice bite and smoky flavor, but you might want to start with less if you don't like too much heat.
Recipe by Sunflower Supper Club at