Ingredients

Scale

Half of a cooked chicken breast, chopped or shredded (or more, if you like)
2 – 3 cloves of garlic, peeled & chopped
3/4 cup chopped red onion
1/4 cup dry white wine
1/2 cup chopped marinated artichokes
1 – 2 Tablespoons of the artichoke marinade
1/4 cup shredded asiago cheese
6 oz. white Mexican (or American) dipping cheese, cut into cubes
About 2 Tablespoons chopped fresh herbs (I used rosemary, thyme, oregano, and basil)

Instructions

Stir together all ingredients except the herbs in a small saucepan
Cover and heat on medium low heat until everything is melted and wonderfully blended, about 15 – 20 minutes, stirring frequently.
Stir in the herbs, garnish with a few fresh herbs and serve hot with chips, crackers, little toasts or chunks of toasted ciabatta.

Notes

You can make this cheesy dip in a mini-crockpot too … just put all the ingredients except the herbs into a little crock, cover and cook till the cheese is melted, stopping to stir a couple times, then stir in the herbs and keep it warm on low heat to serve.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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