Thank you to Kettle Brand for sponsoring this Chip-Crusted Hot Artichoke Dip Recipe.
I love experimenting in the kitchen. Many times when I try a recipe I’ll try it the way it’s written the first time or two, but then I like to make changes to suit my family’s tastes. One area that I generally don’t mix things up, though, is when it comes to favorite recipes that have been passed down from family members.
Hot Artichoke Dip is one of those recipes. It’s something my husband’s aunt makes for every family gathering and it’s delicious. As in, seriously addictive, can-I-please-just-stand-next-to-the-dish-with-a-spoon kind of good. So I was thankful when she gave me a copy of her recipe so that we didn’t have to wait as long for the next opportunity to indulge.
Now, I’m a crunch person. I will take potato chips over candy most days of the week. And I thought that maybe the Hot Artichoke Dip would be even better with a tiny bit of crunch. I couldn’t figure out exactly how I wanted to achieve it until I started to think about the potato chip and tortilla chip coating I had done for chicken in the past. Maybe a chip crust on my dip would be exactly what was missing.
I chose to go with Kettle Brand chips since they’ve used natural, non-GMO ingredients since their founding in 1978. The chips have been batch-cooked for over 30 years and with 24 flavors to choose from, I knew that I’d be able to find a great match. Because the chips are all-natural they may not be located where you’d expect in your store. Ours are in the health food section and not with the other chips.
Selecting a flavor was kind of a challenge. They all looked so good! I ended up getting the Sea Salt (just three ingredients: potatoes, oil, and sea salt) and also a bag of the Krinkle Cut Cheddar & Sour Cream. The Cheddar & Sour Cream is a favorite flavor combo of my family and I knew I’d need a bag to distract them from the one I wanted to cook with. Kettle-cooked chips are everyone’s favorites so they don’t tend to last long. Next time I want to try the Backyard Barbeque and the New York Cheddar.
Real chips made from real ingredients by real people? I can see why they call them the Real Kettle Chips. After sampling one (or two, or three…) I also knew they’d be “real perfect” for my dip.
- 1 can artichoke hearts, drained and chopped
- 1 cup mayonnaise
- 1 cup Parmesan cheese, grated
- 1 cup Montery Jack/Colby cheese blend, shredded
- 1 cup crushed chips
- Preheat oven to 350.
- Spray serving dish with cooking spray.
- Mix first four ingredients (omitting chips) together in a small bowl until combined.
- Spread artichoke mix in serving dish. Cover with crushed chips, lightly patting down.
- Bake for 1 hour until bubbly.
That’s it! Easy, right? That’s one of the reasons I love this recipe is that I don’t even have to make a list when I go to the store to shop for ingredients and I don’t have to dirty more than one measuring cup. It’s one cup of everything plus one can of artichoke hearts. (And to be honest, I don’t even use the measuring cup; I’m okay if I end up with extra cheese and I can pretty much eyeball a cup of mayo.)
Adding the crust of chips was a great decision. It definitely gave me the crunch I was looking for and made the dip just different enough to seem like something completely new. I’ll be making it this way again for sure and may just try subbing other flavors in the future.
In what recipe would you use Kettle Brand chips? What do you think your favorite flavor would be?
This is a sponsored conversation written by me on behalf of Kettle Brand. The opinions and text are all mine.