Buffalo Chicken-and-Artichoke Dip

Ingredients and Weight:

• 2 pounds boneless, skinless chicken breasts, cooked and shredded
• 1 (12-ounce) jar artichoke hearts, drained and chopped
• 1 (10-ounce) can cream of celery soup
• 1 (8-ounce) package cream cheese, softened
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup hot sauce (such as Frank's RedHot)
• 1/4 cup melted butter
• 1/4 cup bread crumbs
• Salt and pepper to taste

Preparation Time:

15 minutes

Cooking Time:

20 minutes

Difficulty Level:

2 (easy)

Preparation Method Steps:

1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
2. In a large bowl, combine all the ingredients except the bread crumbs. Stir until well combined.
3. Pour the mixture into a buttered 9x13 inch baking dish.
4. In a small bowl, combine the melted butter and bread crumbs. Sprinkle over the top of the dip.
5. Bake for 20 minutes, or until bubbly and heated through.
6. Serve with tortilla chips, crackers, or breadsticks.

Nutritional Information (per serving):

• Calories: 350
• Fat: 20g
• Saturated fat: 10g
• Cholesterol: 80mg
• Sodium: 600mg
• Carbohydrates: 20g
• Protein: 25g

Dish Characteristics:

• Creamy and cheesy
• Spicy and tangy
• Easy to make
• Perfect for parties or tailgating

User Comments:

• "This dip is so addictive! I love the combination of buffalo chicken and artichokes."
• "I made this for a party and it was a huge hit. Everyone loved it!"
• "This is the perfect dip for a game day party. It's spicy and flavorful, and it goes great with tortilla chips."

Special Precautions and Tips:

• If you don't have cream of celery soup, you can substitute with cream of chicken soup.
• Add more or less hot sauce to taste.
• You can also add other ingredients to your dip, such as cooked bacon, diced tomatoes, or shredded lettuce.