Despite our overwhelming adoration of a good dip, we always have too many leftovers.
Dip is a must have for any gathering with more than four people. It's a staple to any party. A social gathering without dip is a travesty. Any time I have people over, it is a necessity that I make the terribly unhealthy, un-fancy, half store bought seven layer Mexican dip. Without question, it is always the most popular appetizer. Despite my attempts to wow my crowd with goat cheese stuffed figs, homemade focaccia bread, or time consuming crudités, everyones first move is towards the dip and the bag of Tostito chips. I don't blame them. I probably would do the same.
The downfall of the dip, if I had to think of one, is one is a paradox in itself. Even though you feel the need to make ample amounts of spreadable cheese for your guests, you always have leftovers. You can't throw away the dip. Of course not. It's the best part of the party. But there is something a bit unappetizing eating a cold over-mixed seven layer dip the next day after Super Bowl. The allure is gone, you are trying to start your diet, and stuffing yourself with cream cheese just will not cut it.
This happened to me last weekend with a spinach and artichoke dip. I actually used it to stuff mushrooms but found myself with more than half the filling leftover. I felt wasteful throwing it away, so it sat in my fridge for two days. Spinach and artichoke dip isn't really something you eat for lunch on a weekday. I saw a recipe for stuffed chicken with spinach and artichoke, however, I was too lazy to go through the effort of actually stuffing the chicken. Instead, I just used the dip to make a sauce and presto, I was left with a delicious meal. All of the flavors of stuffed chicken, with half of the work.
The downfall of the dip, if I had to think of one, is one is a paradox in itself. Even though you feel the need to make ample amounts of spreadable cheese for your guests, you always have leftovers. You can't throw away the dip. Of course not. It's the best part of the party. But there is something a bit unappetizing eating a cold over-mixed seven layer dip the next day after Super Bowl. The allure is gone, you are trying to start your diet, and stuffing yourself with cream cheese just will not cut it.
This happened to me last weekend with a spinach and artichoke dip. I actually used it to stuff mushrooms but found myself with more than half the filling leftover. I felt wasteful throwing it away, so it sat in my fridge for two days. Spinach and artichoke dip isn't really something you eat for lunch on a weekday. I saw a recipe for stuffed chicken with spinach and artichoke, however, I was too lazy to go through the effort of actually stuffing the chicken. Instead, I just used the dip to make a sauce and presto, I was left with a delicious meal. All of the flavors of stuffed chicken, with half of the work.
Ingredients:
4 - 5 skinless, boneless chicken breast
1 14oz can artichoke hearts (drained and diced)
1 cup frozen spinach (thawed with the liquid squeezed out)
1/2 cup mayonnaise
1/2 cup sour cream
8 oz cream cheese softened
1 1/2 cups mozzarella cheese shredded
1/4 cup grated parmesan cheese
2 cloves garlic minced
1/2 cup white wine
1 tsp salt
1/2 tsp ground pepper
2 tbsp olive oil
Season chicken breasts with salt and pepper. Heat olive oil in a medium sized skillet over medium high heat. Brown chicken breasts on all sides until no pink is showing. Roughly 3 - 4 minutes per side. Remove chicken from pan and set aside. In a mixing bowl combined artichokes, spinach, mayonnaise, sour cream, cream cheese, mozzarella cheese, parmesan, and garlic. Place cheese mixture into the same skillet and cook until everything is softened. Add in the white wine and whisk so that the cheese mixture is smooth and creamy. Return chicken to pan and cook for an additional 10 - 15 minutes until chicken is fully cooked through. Serve immediately.
4 - 5 skinless, boneless chicken breast
1 14oz can artichoke hearts (drained and diced)
1 cup frozen spinach (thawed with the liquid squeezed out)
1/2 cup mayonnaise
1/2 cup sour cream
8 oz cream cheese softened
1 1/2 cups mozzarella cheese shredded
1/4 cup grated parmesan cheese
2 cloves garlic minced
1/2 cup white wine
1 tsp salt
1/2 tsp ground pepper
2 tbsp olive oil
Season chicken breasts with salt and pepper. Heat olive oil in a medium sized skillet over medium high heat. Brown chicken breasts on all sides until no pink is showing. Roughly 3 - 4 minutes per side. Remove chicken from pan and set aside. In a mixing bowl combined artichokes, spinach, mayonnaise, sour cream, cream cheese, mozzarella cheese, parmesan, and garlic. Place cheese mixture into the same skillet and cook until everything is softened. Add in the white wine and whisk so that the cheese mixture is smooth and creamy. Return chicken to pan and cook for an additional 10 - 15 minutes until chicken is fully cooked through. Serve immediately.
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