Cheesy Chicken Artichoke Skillet Dip
Take a few minutes to make this dip tonight, serve it with toasted bread or crackers, and watch it disappear. Now with a slow cooker option!
Cast Iron Skillet
Slow Cooker option
diced (about 1/2 to 3/4 pound)*
14-ounce can artichoke hearts, water-packed
chopped (about 1 cup)**
divided (your choice or combo of sharp cheddar, gouda, gruyere, aged Havarti, parmesan, or other flavorful cheese)
Heat oven to 350 degrees. (Or use slow cooker option in the Notes.)
In a 10-inch cast iron skillet, or other oven-proof skillet, heat oil over medium heat. Add onion,garlic, salt, pepper, and basil; cook about 5 minutes, stirring only once (you want some browning).
Add half of the chicken broth and cook another 1-2 minutes, until the onions are soft.
Stir in the remaining broth, chicken, artichokes, sour cream, and half of the cheese. Spread smooth & top with the rest of the cheese.
Bake 18-20 minutes until cheese is bubbly. Serve hot with bread, crackers, and/or chips.
*To use uncooked chicken, brown diced chicken in the skillet first in oil and remove to a plate before continuing with the recipe.
**Or use frozen artichokes to equal 1 cup chopped.
Slow Cooker Option:
Brown the onions and spices first in a skillet.
Mix all the remaining ingredients, except half the cheese for topping, in the skillet and then spread in the bowl of a slow cooker.
Sprinkle the rest of the cheese on top.
Cover and cook on LOW for 2-3 hours, or until warmed through and cheese is melted.
You can then keep the slow cooker on the WARM setting (if you have it) for a party.
Cheesy Chicken Artichoke Skillet Dip @AnOregonCottage.com