Most of us are fairly familiar with the deliciously sweet flavor of caramelized onions, but there’s another culinary wonder out there, and that’s caramelized leeks. Yes, you can caramelize them in the same way that you do onions, you just might have to add another tablespoon or two of water since they’re a little tougher and more fibrous than onions and retain less water, so you need to keep them from drying out and burning. But because leeks are so layered inside, it makes for even more tiny caramelized bits that can get mixed into whatever you’re adding them to, which in this case is a rich and cheesy spinach, chicken, and artichoke dip. The sweet caramelized leek really pops against the salty creamy base, creating a deeply delicious snack. • serves 4
Preheat the oven to 350°F.
Rub the chicken with the 1 teaspoon olive oil and the salt. Place in a casserole pan and bake for 1 hour to 1 hour and 15 minutes, until the internal temperature of the chicken is at least 165°F. Let cool until warm enough to handle.
Increase the oven temperature to 400°F.
Heat the remaining 2 tablespoons olive oil in a medium frying pan over medium heat. Add the leek, reduce the heat to medium low, and cook, stirring every 5 to 10 minutes and adding a tablespoon or two of water when it appears dry to keep it from burning, until golden and fragrant, 30 to 40 minutes.
Peel the skin off the chicken and remove the meat from the bone by gently easing your fingers underneath the breast meat to peel it off the bone in one large piece. Tear it up into strips and place in a large bowl. Add the cream cheese, sour cream, Parmesan, mayonnaise, and pepper and stir until smooth. Add the artichoke hearts, spinach, chives, and caramelized leek and stir until incorporated.
Empty the mixture into an oven-safe dish and bake for 25 minutes. Turn on the broiler and broil for an additional 4 minutes to brown the top a bit. Let cool for 10 minutes before serving with sliced French bread or crackers.