It’s play-off season for the nfl; and while our home team notoriously finds a way to flub it up. Always. That’s no excuse for not having the snack game on point.

This fresh artichoke and shredded chicken cheese dip is always a winner. It tastes like your perfect chicken pasta dish… without the pasta… and with the added bonus of chip dippers.

What’s not to love? Baby artichokes, chicken breast, scallions, melty garlic and an onion and chive cream cheese… say what?!?

Ingredients:

12 baby artichokes (not small artichokes - but actual baby artichokes)

2 lemons, quartered

1/2 head of garlic

handful basil

handful italian parsley

2 Tbsp evoo

2 scallions, sliced, white and light green parts separated from dark green

6 of the boiled garlic cloves, skin removed

3 cups cooked, shredded, chicken breast

2 Tbsp salted butter

pinch of salt

1/2 cup heavy whipping cream

7.5oz chive and onion cream cheese

1/2 cup sour cream

8oz white cheddar cheese, shredded

8oz mozzarella cheese, shredded

handful italian parsley leaves, chopped

Directions:

Fill a large stock pot 3/4 of the way with water.

Add in lemons, handful of basil, handful of parsley, and half head of garlic.

Prepare baby artichokes. Cut of stems, 1/2 inch off top, and remove outer leaves until left with light green center. Halve, and stick in water.

Once all artichokes are prepared, set stock pot on burner, and heat to boiling. Once water is boiling, let go for 5 minutes.

Remove artichoke halves and garlic from water and set aside.

Preheat oven to 400.

Cut artichoke halves in half again.

Heat cast iron skillet on medium heat.

Add evoo.

Once oil is shimmering add in light green and white parts of the scallions. Sauté for 3 minutes.

Add artichoke quarters. Saute for 3 -5 minutes.

Add shredded chicken, and 6 smashed cloves of the boiled garlic.

Let sauté until chicken starts to crisp.

Add in butter and cream.

Stir to combine.

Add in sour cream and cream cheese. Once softened, add in all but 1 cup of shredded cheese.

Stir to combine, and until cheese has melted. Remove from heat.

Add green parts of scallions and italian parsley. Stir to combine.

Top mixture with remaining cup of cheese.

Place pan in oven, on middle shelf, for 20 minutes, until cheese starts to brown.

Serve with chips, bread, and/or vegetables.