An Inspired Cook

This recipe is inspired by one of our favorite appetizers at Zio’s Italian Kitchen. Zio’s was an Italian restaurant chain that we frequented when we lived in KC. Sadly Zio’s closed their doors for good, but I fondly remember their menu with so many traditional and non-traditional Italian dishes. One of their most popular appetizers was their Baked Spinach and Artichoke Dip. They also used this tasty dip in their Artichoke Chicken Pizza and Artichoke Pasta Florentine. Today I’m recreating their famous dip with a New Mexico twist by adding green chile. This is an amazing appetizer plus I’ve included my version of their pizza and pasta dishes. If only I could figure out how they made those mini French loaves that they brought to the table with bread dipping spices . . . they were so good!

The ingredients I used to make this dip are fresh spinach, canned artichokes, roasted and chopped green chile, minced garlic, cream cheese, sour cream, mayo, parmesan cheese and Oaxaca cheese. Oaxaca is a melting cheese that I personally love. You can always use mozzarella which is more traditional.

Chop the fresh spinach and artichokes. Add the minced garlic, green chile, grated parmesan and 1 cup of Oaxaca cheese. Reserve 1/2 cup of Oaxaca cheese to melt on top. Mix all the ingredients together. Set aside.

Preheat oven to 400 degrees. Use a small dutch oven or 2 quart baking dish. Over medium high heat on top of the stove add the cream cheese. Stir as it begins to soften.

Add the sour cream and mayo and stir the pot until creamy.

Time to start adding the spinach artichoke mix. Add about 1/4 of the mix at a time stirring the pot as the spinach wilts. Allow the spinach to wilt completely before adding more.

Add the next batch of spinach and stir the pot.

Last batch.

It’s amazing how much spinach reduces when it’s cooked. It’s very creamy at this point.

Spread the dip evenly and wipe down the edges on the inside of the pot. Sprinkle the reserved 1/2 cup Oaxaca cheese over top. Place in preheated 400 degree oven for 20 – 25 minutes. Turn on the broiler setting and allow to slightly brown the cheese on top for 2 – 3 minutes.

Serve warm with crackers, vegetables or pita chips.

Ready for that Artichoke Chicken & Green Chile Pizza . . . I cheated by picking up an Artisan Flatbread that I found at the store. It made this pizza quick, easy and quite delicious! To make your own pizza crust, you can find my favorite pizza dough recipe here. Preheat oven to 425 degrees. Place the flatbread on a baking sheet. Spread a layer of Spinach Artichoke and Green Chile Dip over top of the flatbread.

Top with cooked chicken, bacon bits, fresh chopped tomatoes and sliced green onion. Place in preheated oven for 8 – 10 minutes.

After 8 – 10 minutes the dip will be bubbly warm over a browned crisp crust. All the toppings compliment each other. This makes a tasty meal or can be sliced into small portions for another appetizer idea.

We each had a half with a side salad for dinner.

Time for the Artichoke Pasta Florentine with Green Chile. Start a 3 quart pot of water to boil. Once it starts to boil, add your pasta of choice and boil according to the package directions. While it’s boiling you have just the right amount of time to make the sauce. Add one chicken thigh that’s been sliced thin to a deep dish cast iron skillet with a drizzle of olive oil. Sprinkle the sliced chicken with your favorite seasoning. Cook chicken until it has cooked through about 4 – 5 minutes. Remove from skillet and set aside.

In the same deep dish skillet add approximately 1 cup of the dip and a splash of heavy cream. You can sub half and half or whole milk as well. As the skillet heats up the dip will begin to break down and become creamy.

It melts easily and by the time your pasta is ready, so will the sauce.

Drain the pasta and pour over the sauce. Stir the pot until all the pasta is coated with the sauce.

Add the cooked chicken back to the pot.

And some cooked bacon bits.

Lastly, top with freshly chopped tomatoes and sliced green onion.

Spinach Artichoke & Green Chile Dip

8 ounces Cream Cheese, softened
1/2 cup Sour Cream
1/2 cup Mayonnaise
1 bunch of Spinach, rinsed, dried and chopped
1 (14.5 ounce) can Artichoke Hearts, drained and chopped
1 clove Garlic, grated on a microplane grater
1/2 cup Green Chile, roasted, peeled, seeded and chopped
1 1/2 cups Oaxaca Cheese, grated and divided
1/2 cup Parmesan Cheese, grated

Preheat oven to 400 degrees.

In a large bowl add chopped spinach, chopped artichokes, garlic, green chile, 1 cup of grated Oaxaca cheese and grated parmesan cheese. Mix well and set aside.

In a small dutch oven or medium oven proof baking dish add the cream cheese over medium heat. As the cream cheese begins to soften and become creamy, add the sour cream and mayonnaise. Stir the contents and begin to add the spinach artichoke mix. Add about 1/4 of the mix at a time and stir until the spinach has wilted. Continue adding the mix and stirring the pot until you’ve added all the mix and has been incorporated into the cream cheese mixture. Smooth the mixture with a spatula and add the remaining 1/2 cup of grated Oaxaca cheese over top. Place dutch oven in the oven for 20 – 25 minutes or until dip is bubbly and cheese has melted. Turn the oven to the broiler setting and let the cheese brown for 2 – 3 minutes.

Serve with crackers, vegetables or pita chips. Refrigerate any remaining dip or freeze in a sealed container.

Artichoke Chicken & Green Chile Pizza

1 Artisan Flatbread 7″ x 13″
1/3 cup Spinach Artichoke & Green Chile Dip
1 Chicken Thigh, sliced thin
Chicken Seasoning, recipe follows
2 slices Bacon, cooked and chopped into bits
1/4 cup Roma Tomato, chopped
1 teaspoon Green Onion, sliced thin
Olive Oil

Preheat oven to 425 degrees.

Heat a small skillet or mini wok over medium high heat. Sprinkle seasoning over the chicken and add to the hot skillet along with a drizzle of olive oil. Let the chicken cook 4 – 5 minutes or until it is cooked through. Remove and set aside.

Lay your artisan flatbread on a baking sheet. Spread the spinach artichoke & green chile dip evenly over the flatbread. Add a layer of cooked chicken, cooked bacon bits, fresh chopped tomatoes and sliced green onion. Set to bake for 8 – 10 minutes or until the dip is bubbly and the crust is crisp and brown.

Makes 2 servings.

Artichoke Pasta Florentine with Green Chile

1/2 pound Pasta, I used Penne Rigata
1 cup Spinach Artichoke & Green Chile Dip
2 – 3 tablespoons Heavy Cream
1 large Chicken Thigh, sliced thin
Chicken Seasoning, recipe follows
2 slices Bacon, cooked and chopped into bits
1/4 cup Roma Tomato, chopped
1 teaspoon Green Onion, sliced thin
Olive Oil

Heat a 3 quart pot of water to boil. When water begins to boil, add pasta and cook according to package directions.

Heat a deep dish cast iron skillet over medium high heat. Sprinkle seasoning over the chicken and add to the hot skillet along with a drizzle of olive oil. Let the chicken cook 4 – 5 minutes or until it is cooked through. Remove and set aside.

In the same skillet add the spinach artichoke & green chile dip with a splash of heavy cream. Turn the heat down to medium and stir the pot as the dip mixture begins to break down and melt. When the cooked pasta is ready, drain the liquid and return to the skillet with the dip mixture. Stir until all the pasta is coated with the dip mixture. Add the cooked chicken and bacon bits and stir. Sprinkle with chopped tomatoes and sliced green onion.

Makes 3 servings.

Chicken Seasoning

1 teaspoon Ancho Chile, ground
1 teaspoon Guajillo Chile, Ground
1 teaspoon Green Chile Salt, (1 part Green Chile Powder to 1 part Sea Salt)
1/2 teaspoon Onion Powder
1/2 teaspoon Garlic Powder
1/2 teaspoon Corriander
1/4 teaspoon Chile de Arbol, ground

Mix all spices together. Pour any unused spices into a spice jar or zip lock bag to use for future recipes.