Smoked Chicken, Jalapeño and Artichoke Dip


1 cup chopped smoked chicken
1 (8-oz) package cream cheese, softened to room temperature
1 (14-oz) can artichoke hearts, finely chopped
2 (4-oz) jars sliced pimientos, drained*
1 cup mayonnaise
1 1/2 cups shredded Monterey Jack cheese, divided
1/2 cup finely grated Parmesan cheese
2 cloves garlic, minced
2 Tbsp. Jalapeño Hot Sauce
Salt and pepper
4 slices cooked bacon, crumbled
2 Tbsp. chopped parsley
1 French baguette, sliced

*Try substituting the pimentos for a can of diced green chilis for a different varition on the recipe


1. Preheat oven to 425°.
2. In a large bowl, combine chicken, cream cheese, artichokes, pimientos, mayonnaise, 1 cup Monterey Jack cheese, Parmesan cheese, garlic and Jalapeño Hot Sauce. Season to taste with salt and pepper.
3. Transfer dip to an 8-inch square casserole dish and sprinkle remaining Monterey Jack cheese on top. Bake until warmed through and bubbly, about 15 to 20 minutes.
4. Top with bacon and parsley. Serve warm with toasted baguette slices.