Restricting trips to the grocery store in this time of quarantine is an exercise in the old game of “what can I make with…” But I love a challenge, and luckily the people in my house are all cheerleaders in the experimental food category.
The only thing I had to add to the last grocery trip was a can of artichoke hearts. Sometimes I remember to buy them for the pantry but there wasn’t one on the shelf when I decided to make this. Everything else is part of my normal stash. I did make this no-knead Parmesan pepper bread to dip with, but crackers, naan, chips, or pita are good too. You’ll need an oven-safe pan that will hold about 6 cups, such as an 8″ or 9″ square. My #32 Le Creuset au gratin was perfect.
Usually this is served as an appetizer, but add some chicken and voila! You’ve just made dip into a meal.
– Joan, 17 April 2020
Artichoke chicken dip
- 6 oz. cream cheese, softened
- 1/4 cup mayonnaise, preferably one like Kraft Mayo with Olive Oil
- 1/4 cup sour cream or Greek yogurt
- 1/2 medium onion, finely chopped
- 3 cloves garlic, finely chopped
- 1 cup shredded Parmesan cheese
- 2 cups shredded co-jack or similar cheese, divided
- 1-2 cups chicken, cooked and shredded or chopped
- 1 can artichoke hearts, drained and chopped
- 1 10-oz. package frozen chopped spinach, thawed and squeezed dry
- salt and pepper to taste
- buffalo sauce for drizzling on servings, optional
Preheat oven to 350°F.
Mix cream cheese, mayonnaise, and sour cream or yogurt together with a fork till well blended. Stir in onion, garlic, all of the Parmesan cheese, 1 cup of the co-jack cheese, chicken, artichoke hearts, and spinach. Salt and pepper to taste. Move mixture to a greased 8″x8″ or 9″x9″ oven-safe pan and smooth top. Bake at 350°F for 20 minutes, then sprinkle the remaining cup of co-jack over the top and bake another 15 minutes, until the topping begins to brown. Remove from oven and serve hot with crackers or bread for dipping.
