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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 8 servings
- 1 tablespoon olive oil
- 1 large onion diced
- 2 cloves garlic minced
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup cooked chicken diced (about 1/2 to 3/4 pound)*
- 1/3 cup chicken broth divided
- 1 14-ounce can artichoke hearts, water-packed chopped (about 1 cup)**
- 3/4 cup sour cream
- 2 cups shredded cheese divided (your choice or combo of sharp cheddar, gouda, gruyere, aged Havarti, parmesan, or other flavorful cheese)
Heat oven to 350 degrees.
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 c. chopped.
Serving: 1/2 cup | Calories: 184kcal | Carbohydrates: 3g | Protein: 11g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 46mg | Sodium: 408mg | Potassium: 120mg | Fiber: 1g | Sugar: 2g | Vitamin A: 385IU | Vitamin C: 3mg | Calcium: 175mg | Iron: 1mg