Creamy Feta Chicken Artichoke Dip
It’s Superbowl Sunday today … I’m not watching the Superbowl because I’m not a big football fan, but I totally LOVE all the superbowl food. Instead of watching the big game, though, I’m trying out induction cooking, mostly because I want to be able to actually COOK at my monthly cooking classes at work, where we have no stove top or oven.
I asked our HR director if we could get an induction cooktop for the cooking classes and she agreed, as long as the company didn’t have to purchase special cookware to go with it. Truth is, you can use any cookware that is magnetic with an induction cooktop. If a magnet will stick to the bottom of the pan, it’ll work on an induction cooktop, but I am totally spoiled … I didn’t want to use just ANY old cookware, I wanted to use Swiss Diamond cookware at my cooking classes. I discovered the Swiss Diamond cookware that I have won’t work with an induction cooktop, but Swiss Diamond does make induction cookware … I contacted my friends at Swiss Diamond and they agreed to send me a couple pieces of induction cookware in exchange for a couple recipes. Hurrah!
Now, if you are not familiar with induction cooking, it’s a form of cooking that uses electromagnetic energy (magnets!) to heat the cookware directly. Most cooking uses an indirect source of heat (such as a flame or electric coil) to heat the pan. It takes time for that heat to “soak” into the pan and then into the food. Induction cooktops are different–they heat food more evenly by turning the cookware into the source of the heat. They also have very precise temperature control and the capacity for very low temperature settings. For us cooks, that means instant heat and less trouble with stirring and fussing over the pan. It also means you gotta have everything prepped BEFORE you start cooking because you’re not going to have that lag time when you turn on the burner. The pan is HOT and ready to cook immediately! I have to admit, that part is a challenge for me because I’m used to prepping as I go. I had to stop the cooking a couple times to chop or grab my next ingredient. Luckily, if you turn the induction cooktop off, the Swiss Diamond pan with its awesome heat retention still stays warm.
Since it IS Superbowl Sunday, I decided my first recipe for Swiss Diamond had to be a hot, cheesy dip. Cheese can be fussy, but not with Swiss Diamond and an induction cooktop! If I’d just had all my ingredients ready to go from the start, I’d have had this dip done in a jiffy. Well it still was pretty quick to put together, but I got a little frustrated with myself when I wasn’t ready to add the next ingredient. At the end, I fiddled and fussed a bit to make this recipe just right, but turning down the heat on the induction cooktop made that super simple. I could grab things from the cupboard or fridge without having to worry about constantly stirring the pot. Nothing stuck or burned in the pan at all. A simple rinse with hot water and it was all clean again, ready to make my daughter’s dinner.
For the dip, I used leftover rotisserie chicken along with some crumbled feta, Greek yogurt, spinach and chopped artichokes to create a scrumptious Mediterranean-style spread. I would recommend having a knife on hand so you can scoop up lots of dip and spread a good thick layer all over your toast or cracker. That is totally what I did.
- 1 cup chopped frozen spinach, thawed
- 1/2 of a slice of lean bacon
- 1/3 cup chopped onion
- 1/3 cup chopped celery
- 2 - 3 cloves garlic, peeled & chopped
- 2/3 cup chopped, cooked chicken
- 2/3 cup plain nonfat Greek yogurt
- 4 oz. Greek cream cheese (or Neufchatel)
- 3 - 4 Tablespoons crumbled feta cheese
- 1 - 2 teaspoons capers (optional)
- 1 - 2 Tablespoons lemon juice
- 1/2 teaspoon Old Bay Seasoning
- 1/2 teaspoon Italian Seasoning
- 1/4 teaspoon hot sauce (more or less to taste)
- A bit of fresh snipped chives and chopped fresh parsley
- Put the spinach in a bowl and cook 1 minute in the microwave or until thawed. Squeeze out the moisture with a clean kitchen towel.
- In a medium saucepan over medium heat, cook the bacon until it's starting to crisp. (Induction heat: 250 F.)
- Remove the bacon from the pan, chop finely, then add it back into the pan with the onion, celery and garlic. Cook over medium heat (250 F) for about 5 minutes or until the onion is soft and translucent.
- Add the remaining ingredients, reduce heat to medium low (150 F) and cook until the cheese is melted and the dip is nice and creamy, stirring occasionally.
- Pour the dip into a bowl and serve warm with little toasts, crackers or sturdy chips.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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