fresh artichokes on rustic wooden background

12 oz. chicken breasts, skinless, boneless, cooked and cubed – 14 oz. artichokes, drained – ½ cup green onion, minced – 3 tsp. garlic, minced – ½ cup parmesan cheese, shredded – 1 cup  monterey jack cheese, shredded – 1 tsp. salt – 1 tsp. pepper – 1 cup       sour cream, any kind – 1 jar Robert Rothschild Farm Raspberry Honey Mustard Pretzel Dip (ask us about this when you are in the market) – 2 tsp. fresh chili paste – ¼ tsp. paprika

Preheat oven to 350 degrees F. Place chicken cubes in work bowl of food processor. Pulse until coarsely ground. Add artichokes and pulse until chopped. Scoop into large mixing bowl. Add green onion, garlic, Parmesan cheese, Jack cheese, salt and pepper. Mix well. In small bowl, combine sour cream, Raspberry Honey Mustard Pretzel Dip and chili paste. Mix well. Add to chicken mixture and mix well. Spray 1 ½ quart baking dish with cooking spray. Spoon mixture into baking dish. Sprinkle with paprika. Bake 25 minutes until heated through. Serve with toasted baguette slices.

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