One of my favorite things in the world is artichoke dip…but a specific artichoke dip from a local place here called Cerroni’s Purple Garlic. I don’t know what it is about it (though I think they may have recently changed their recipe), but it has this great flavor, texture, and the way they serve it is great! First, it is generally still bubbling when they bring it out. Like…for 10 minutes after it gets to your table. They serve it with a basket of toasted bread. It’s all I want to eat when we go there. If I could, I would make it my entire meal. Alas, I found out they use flour in it, so I can’t even get it and eat it without the bread (yes, it’s good enough to just eat with a spoon). At one point a few weeks ago, I started trying to replicate it, and though I’ve gotten close, I’m not a dead ringer yet. That being said, artichoke dip with fried chicken is DELIGHTFUL.
There are two ways that I cook this, and I’ll let you decide which way you make it: chicken on top, or chicken on bottom. If you cook the chicken on top, the skin retains that great crisp that you work hard to get in the pan, prior to baking. BUT…if you pile the artichoke dip on top of the chicken, it really keeps the chicken moist and the flavor soaks in. It’s good both ways, so try it both ways and see how you like it. This is also one of those meals that usually holds me over for 15-20 hours before I eat again, depending on what I ate prior to this.
Artichoke Dip Chicken
4 chicken thighs (bone-in, skin-on)
1/2 C sour cream
1/2 C mayonnaise (homemade is the best)
8 oz soft cream cheese
1 C grated Parmesan
2 cloves garlic, minced
8 oz can artichoke hearts, drained and chopped
1.- Heat iron skillet to medium. Salt and pepper the skin of the chicken. Put chicken in the pan and fry it for 10-15 minutes per side (until they are almost cooked through and the skin is crisp).
2.- In medium bowl, use mixer to mix sour cream, mayonnaise, cream cheese, garlic, and Parmesan until smooth. Add in salt and pepper to taste. Fold in the artichoke hearts.
3.- Heat oven to 350. If cooking chicken on bottom, place chicken in the bottom of am 8×8 glass baking dish. Cover with artichoke dip. If cooking chicken on top, spread the artichoke dip on bottom of 8×8 glass baking dish and place the chicken on top. I grated a little Parmesan over the chicken skin at this point.
4.- Put dish in oven, uncovered, and bake for 30-40 minutes (until dip is starting to bubble). Take out and enjoy!
Nutrition (per serving): Calories: 596; Carbs: 12 g; Fiber: 3 g; Net Carbs: 9 g; Fat: 48 g; Protein: 32 g; Sugar: 4 g