Categories: Appetizers
Ingredients
- For the Chicken:
- 1/2 cup Cholula hot sauce
- 1 stick butter, melted and slightly cooled
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 2 chicken breasts
- For the Dip:
- 2 (10oz.) packages frozen chopped spinach, thawed and squeezed dry
- 2 (14.5 oz.) cans water-packed artichoke hearts, drained, squeezed dry and chopped
- 1 cup mayo
- 2 cups shredded mozzarella
- 3/4 cup finely grated Parmigiano-Reggiano
- 3 garlic cloves, minced
- 1 tbsp finely chopped fresh oregano
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 cup blue cheese crumbles
- Spiced Pita Chips (see recipe), for serving
Directions
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Marinate and cook the chicken: In a medium bowl, combine the hot sauce, melted butter, salt and pepper. Add the chicken, toss to coat, cover and marinate for 2 hours at room temp or up to 8 hours, refrigerated.
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eheat the oven to 350.
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Remove the chicken from the marinade, place on a baking sheet, and bake until just cooked through, 14 to 15 minutes. When cool enough to handle, shred with your hands or 2 forks into bite-size chunks. Leave the oven on for the dip.
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Make the dip: Coat an oval ceramic 2-quart baking dish with cooking spray or butter.
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In a large bowl, mix together the spinach, artichokes, mayo, mozzarella, Parm, garlic, oregano, salt and pepper. Stir in the shredded chicken. Spread the dip into the baking dish and dot with the blue cheese.
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Bake until golden and bubbling, 35 to 40 minutes. Serve with the pita chips.