Hi everyone,
In my pre-low carb days I made this delicious hot artichoke dip and would slather it on baguettes. I used to think the dip would actually work as a sauce on chicken. well, I made it a week ago and I really liked it so I thought I would share it with you. I would love it if someone more kitchen-savvy could come up with a way to make the sauce a little less thick without just adding more mayo because i don't want it to be too greasy.
2 8-ounce packages cream cheese, room temperature
1/3 cup sour cream
1/4 cup mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1 garlic clove, minced
1 teaspoon Worcestershire sauce
1/2 teaspoon hot pepper sauce
3 6-ounce jars marinated artichoke hearts, drained, coarsely chopped
1 cup grated mozzarella cheese (about 2 1/2 ounces)
3 green onions, finely chopped
2 teaspoons minced seeded jalapeņo chili
Using electric mixer, beat first 8 ingredients in large bowl to blend. Fold in artichokes, mozzarella cheese, green onions and jalapeņo. Transfer to 11x7x2-inch glass baking dish. (Can be made 1 day ahead if necessary. Cover and refrigerate.)
Brown chicken breasts in a pan. Put breasts into a casserole dish and cover with the artichoke dip. Cover in foil and bake until the dip is bubbling and brown on top.
So I made this with four large chicken breasts but I think there was enough sauce for 8 breasts. If anyone has any great ideas to make this better, I would love to hear them. I am fairly new at all of this and am always looking for ways to improve my LC recipes!!
By the way, the artichoke dip is from the epicurious.com website. If you haven't checked it out yet, you should. It is my favorite site for recipes...besides this one, of course.
Beanie