Chef notes
This is one of those dips that you just cannot stop eating. It's great for big gatherings, especially during football season!
Technique tip: Put the crackers in a zip top bag and crush them with your hands or a rolling pin.
Swap option: Mayonnaise may be swapped for the sour cream.
Ingredients
- 1 tablespoon olive oil
- 1 pound chicken thighs, chopped
- 1 14-ounce can artichokes, quartered
- 1/3 cup minced shallots
- 1½ teaspoons salt, divided
- 10 ounces frozen spinach, thawed and drained '
- 2 8-ounce packs cream cheese, softened
- 8 ounces sour cream
- 1 8-ounce can water chestnuts, drained and chopped
- 1 cup shredded mozzarella
- 1/2 cup shredded Pecorino Romano, divided
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon crushed red pepper flakes
- 1 sleeve Ritz crackers, crushed
- 1 cup shredded mozzarella
- 1/2 cup Pecorino Romano
- 1/2 cup butter, melted
- 2 tablespoons Italian seasoning
Preparation
For the dip:
Preheat oven to 350°F.
In a 10- or 12-inch ovenproof skillet, heat oil over high heat. Add chicken, artichokes, shallots and 1 teaspoon salt. Cook for 3-5 minutes, stirring occasionally (this may be done in two batches, if necessary). Set aside.
In a large bowl, mix spinach, cream cheese, sour cream, water chestnuts, mozzarella, Pecorino Romano, remaining salt, pepper and red pepper flakes until combined. Add chicken mixture to bowl, mix then pour back into skillet.
For the topping:
Mix together crushed Ritz crackers, mozzarella, Pecorino Romano, butter, and Italian seasonings until well combined.
To assemble and cook:
Spread the topping mixture on top of spinach chicken mixture and place in the oven for 25 minutes (if top begins to darken too much, place a piece of foil on top). Serve immediately with tortilla chips or crusty, grilled bread.
