Chrissy Teigen’s Artichoke, Spinach & Buffalo Chicken Dip

Recipe:

for the CHICKEN

1⁄2 cup Cholula hot sauce

1 stick (4 ounces) butter, melted and slightly cooled

1 teaspoon kosher salt

1⁄4 teaspoon freshly ground black pepper

2 boneless, skinless chicken breasts

 

for the DIP

2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry (see Note)

2 (14.5-ounce) cans water-packed artichoke hearts, drained, squeezed dry (see Note), and chopped

1 cup mayonnaise

2 cups shredded mozzarella cheese

3⁄4 cup finely grated Parmigiano-Reggiano cheese

3 cloves garlic, minced

1 tablespoon finely chopped fresh oregano or 1½ teaspoons dried

1 teaspoon kosher salt

¼ teaspoon freshly ground black pepper

½ cup blue cheese crumbles

Spiced Pita Chips (recipe follows), for serving

 

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.

Preheat the oven to 350°F.

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.

 

MAKE THE DIP:

Coat an oval ceramic 2-quart baking dish with cooking spray or butter.

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.

Bake until golden and bubbling, 35 to 40 minutes. Serve with the pita chips.

note: To really get the extra liquid out of the spinach and artichokes, pile them in the center of a big clean kitchen towel and roll up the towel. Twist the ends toward each other and keep twisting until you’ve wrung out as much liquid as humanly possible!

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