Name: Spinach and artichoke chicken dip
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, cut into 1-inch strips; 3/4 tsp salt; 1/2 tsp black pepper; 1 1/2 tsp olive oil; 2 oz frozen spinach, thawed and squeezed very dry; 2 oz canned artichoke hearts, drained and chopped; 3 tbsp plain nonfat Greek yogurt; 2 tbsp low-fat cream cheese; 1 clove garlic, minced; 1 1/2 tbsp grated Parmesan cheese; 1 tsp lemon juice; 1 slice sourdough bread, cut into thick strips

Instructions

Prep 15 min · Cook 10 min

Preheat your oven to 400°F. In a mixing bowl, combine the spinach, chopped artichoke hearts, Greek yogurt, cream cheese, minced garlic, lemon juice, half the salt, half the pepper, and half the Parmesan cheese. Stir until well combined.
Heat half the olive oil in a skillet over medium-high heat. Season the chicken strips with the remaining salt and pepper. Add the chicken to the skillet and sear until browned on both sides, about 2 minutes per side.
Stir the seared chicken into the spinach mixture and transfer to a small oven-safe baking dish. Sprinkle the remaining Parmesan over the top. Place the dish in the oven to bake until the cheese is melted and the dip is bubbling. Done when chicken is opaque throughout, 165°F.
While the dip bakes, toss the sourdough strips with the remaining olive oil and place them on a small tray in the oven for the last 6 minutes of baking until crisp and golden.
Remove the dish from the oven and serve immediately with the warm sourdough strips on the side for dipping.

Nutrition

Ingredients

Instructions

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