Chicken Artichoke Dip

·         1 – 13 oz can chicken (in tuna aisle)

·         1 tsp lemon juice

·         13.75 oz artichoke hearts, drained and cut into pieces

·         8 oz cream cheese

·         10 oz frozen spinach, thawed and drained

·         1 cup parmesan cheese

·         2 – 14.5 oz cans diced Italian seasoned tomatoes

·         Green onion, green pepper, chives, tomato

Preheat oven to 350.

In a medium casserole dish, layer half the artichoke hearts, spinach, chicken, and tomatoes.

Sprinkle half the lemon juice on top.  Spread half the cream cheese over top.

Repeat your layering process.  Spreading the rest of the cream cheese and topping with parm.

Garnish with green onion, green pepper, chives or tomatoes.

Bake uncovered for 45 minutes

Serve with crackers or tortillas.