Creamy Artichoke Chicken Dip |  |
Ingredients
| 1 | cup
shredded Parmesan cheese
| | 3/4 | cup
mayonnaise
| | 1 | cup
shredded rotisserie chicken (from deli, about 2 large pieces)
| | 1/2 | cup
chopped drained marinated artichoke hearts
| | 8 to 10 | drops hot pepper sauce (optional)
| | 1 | 16-oz.
loaf French bread
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Directions
 | Preheat oven to 375°F. Blend Parmesan and mayonnaise in medium bowl. Stir in chicken, artichoke hearts and hot pepper sauce, if desired. Set aside. |  | Cut 1-inch slice from top of loaf. Cut or tear bread pieces from inside of loaf, leaving at least 3/4-inch-thick shell; cover and reserve bread pieces for dipping. |  | Spoon chicken mixture into bread shell. Wrap loosely in foil, covering sides of loaf to prevent overbrowning; place on baking sheet. |  | Bake 15 to 18 minutes or until dip is hot. If desired, place reserved bread pieces in oven during last 5 to 7 minutes of baking time to crisp. Cut into cubes for serving; set aside. |  | If desired, broil shell 1 to 3 minutes or until dip is lightly browned. Arrange on platter with fork or knife for breaking off bread chunks, and spoon for serving dip from shell. |
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