Monday, December 10, 2012

Spinach, Artichoke & Chicken Bruschetta

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I love appetizers at parties. They set the stage of the dinner to come and honestly, any gathering with good appetizers is a successful party in my eyes. As I was thinking about various appetizers to serve up, I wanted to incorporate my ever popular Spinach and Artichoke dip. Then as I searched online for ideas, I came across an appetizer that involved chicken with spinach and artichoke. Bingo! Taking inspiration from another wbesite, these Spinach, Artichoke & Chicken Bruschetta were made. A blend of cream cheese, mayonnaise, Italian cheeses, spinach, artichoke hearts, garlic and shredded chicken makes for a delicious and hearty topping on crostini or artisan bread. Once its all baked up, warm and bubbly, the party can get started. Literally....

Spinach and Artichoke is one of my favorite appetizer combinations. Throw in some chicken in there and it might as well be a meal! I really enjoyed this on toasted GF rolls while my guests enjoyed them on crusty baguette halves. You could even serve up the topping warm and bubbly and have a few crackers on the side too. However you decide, this is one appetizer that you can easily make into a meal with a glass (or two) of wine!


Spinach, Artichoke & Chicken Bruschetta
recipe inspired by Live Life, Eat Right

Artisan bread for crostini
8 oz cream cheese, softened
½ cup mayonnaise
1 ½ cup shredded Italian cheese blend
10oz chopped frozen spinach, thawed & drained
1 13.75oz can artichoke hearts, chopped
2 cloves fresh garlic, minced
1 cooked chicken breast, shredded

Combine all ingredients and spread on bread. Bake in oven at 400 degrees for 15 minutes until cheese is melted and browned.

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