I’m a sucker for spinach and artichoke dip. Although spinach is one of the most nutrient rich foods on the planet, eating it in dip form involves herds of tortilla chips I can’t help but down in the process.
This recipe is a dinner I make when I’m dying for some spinach and artichoke in my life, but also trying to eat well. I replace the vehicle here (delicious tortilla chips) with a delightfully healthy baked chicken breast.
2-3 lb chicken breasts, pounded or sliced thinly
8 oz frozen spinach, thawed
1 can artichoke hearts, rinsed and chopped
1 small onion, diced
1 tbsp. minced garlic
1 brick cream cheese
1/3 c. mozzarella cheese
1/4 c. grated parmesan cheese
salt & pepper to taste
Preheat oven to 350. Line chicken breasts in a lightly greased casserole pan and bake for 15 min. While chicken cooks, combine spinach, artichokes, onion, bell pepper, garlic, parmesan cheese, and cream cheese over low heat until melted together. At this point, you can snag a rouge tortilla chip from the cupboard to sample your spinach/artichoke dip topping. You rebel. Feel free to add seasonings to suite your tastes.