Spinach Artichoke Chicken

My love of dips runs deep. Especially creamy ones - give me a bowl with a base of cream cheese, sour cream, or Greek yoghurt and I'm over the moon. Or, even better, mayonnaise. My beloved.

Dip, however, is not dinner. At least for "an adult" who "has their lives together." (Though I admit to having spent more than one night in my 20s feasting solely on microwaved cheese and tortilla chips dipped in salsa). Since I am an adult now, I decided to do what any self respecting adult would do - try to find a way to make dip dinner.

Inspired by a search of low carb recipes on Pinterest and my fondest memories of NYC's Artichoke pizza I brought my dip for dinner vision to life: thinly sliced chicken cutlets act as the base for my spinach artichoke dip "pizza" topping. And, what's more, it includes all of my favorite dip bases: cream cheese, sour cream and mayonnaise.

Spinach Artichoke Dip recipe from Alton Brown

Spinach Artichoke Chicken

• 4 chicken cutlets
• Salt and pepper
• For the "dip"
  • 1 c chopped frozen spinach, thawed
  • 1.5 c chopped artichoke hearts (canned or frozen)
  • 6 oz cream cheese
  • 1/4 c sour cream
  • 1/4 c mayonnaise
  • 1/3 c Parmesan, grated
  • 1/4 t salt
  • 1/4 t garlic powder

Preheat oven to 400*. Line a baking sheet with foil or parchment paper.

In a bowl, mix together the dip ingredients until well combined.

Salt and pepper both sides of the chicken cutlets and place them on the baking sheet. Top each with 1/4 of the dip mixture and spread to cover the chicken.

Bake for 20 minutes, or until the chicken is cooked through and the dip topping is golden and bubbly.