Butter Love & SaltCreamy Baked Marry Me Chicken Dip
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Ingredients
Serves 8- 1 large shallot (diced)
- 1 tbsp lemon juice
- 1-2 tbsp of olive oil
- 1/3 sun dried tomatoes (chopped)
- 2 teaspoon of Calabrian peppers (more to taste)
- 3 cloves garlic (minced)
- 4 oz spinach
- 2 cup chicken (chopped)
- 1 1/2 cups whole milk mozzarella cheese (divided (1 c for inside and 1/2 for the top))
- 1/2 cup grated parmesan
- 1/3 cup mayo
- 3/4 cup full fat sour cream
- 8 oz cream cheese (softened to room temperature)
- 1/2 - 3/4 tsp salt
- 1/4 teaspoon fresh cracked black pepper
- 3/4 teaspoon paprika
- 1 cup marinated artichoke hearts (drained and chopped)
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Steps
- Step 1
Heat a skillet over medium-high heat. Once hot, add the olive oil, diced shallot, and minced garlic. Sauté for 1-2 minutes until the shallot starts to become translucent and the garlic is fragrant.
- Step 2
Add the chopped spinach, and sauté for about 2-4 minutes until the spinach are cooked and wilted. Remove from the heat and set aside.
- Step 3
Add the spinach mixture, shredded chicken, softened cream cheese, sour cream, mayo, Calabrian peppers, sundried tomatoes, lemon juice, black pepper, salt, black pepper, chopped artichoke hearts, parmesan cheese, and 1 cup shredded mozzarella cheese to a large mixing bowl. Stir until everything is well combined in a creamy mixture. Taste and add salt as needed.
- Step 4
Preheat the oven to 350 degrees. Transfer the dip to a 10 inch cast-iron skillet and spread in an even layer. Top with remaining 1/2 cup shredded mozzarella cheese. Bake at 350 degrees for 20-25 minutes or until the dip is bubbly. Broil for 1-2 minutes or until the top is golden.
- Step 5
Serve with crostini and veggies and enjoy.
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Heat a skillet over medium-high heat. Once hot, add the olive oil, diced shallot, and minced garlic. Sauté for 1-2 minutes until the shallot starts to become translucent and the garlic is fragrant.
Source: Butter Love & Salt
