![]() 1/2 cup shredded mozzarella cheese, divided.1/2 cup grated parmesan cheese, divided.14oz can quartered artichoke hearts, drained.10oz package frozen chopped spinach, thawed and excess water squeezed out.6oz 1/3 less-fat cream cheese, softened.Let the casserole rest for 10 minutes, then dig in, and eat up! Remove the foil then sprinkle 1/4 cup more of each parmesan and mozzarella cheese on top, and then bake for 10 more minutes uncovered, or until the cheese is golden and bubbly. Spoon the mixture over the seasoned chicken breasts then cover with a piece of nonstick sprayed foil and bake for 20 minutes at 400 degrees. Stir until the cream cheese has melted, then remove the skillet from the heat and fold in 1-14oz can quartered artichoke hearts that’s been drained, 1-10oz package frozen spinach that’s been thawed and squeezed dry in a kitchen towel, and 1/4 cup each grated parmesan and mozzarella cheeses. ![]() Also, I love the taste and texture of 1/3 less fat cream cheese, but wouldn’t recommend fat-free. This is the same combo I use in my Skinny Spinach and Artichoke Dip and it tastes, YUMMY. Time to add the signature Spinach and Artichoke Dip ingredients, starting with 6oz 1/3 less-fat cream cheese and 6oz plain Greek yogurt to help lighten the dish of fat and calories. The smell of shallots + garlic + butter = BLISS. Saute 1 large minced shallot for a few minutes with salt & pepper, until softened, then add 2 minced garlic cloves and saute for 30 more seconds. Set the chicken aside for a sec then melt 1 Tablespoon butter in a large skillet over medium heat. It’s one of my faves and also comes with a mini baking dish which is perfect for cooking for 1 or 2. I used this baking dish > which I got as a wedding shower gift a million years ago. ![]() Let’s start from the top!įirst cut 1lb chicken breasts in half then season both sides with salt & pepper and place into a nonstick-sprayed 1-1/4 – 2 quart baking dish. This dish is a bit of a splurge but so, so worth it. While the topping is delicious enough to dip into on its own with chips or crackers, you can practice some restraint by enjoying it over moist and juicy chicken breasts, which make the recipe less of a dip, and more of a meal. Spinach and Artichoke Dip Chicken is seasoned chicken breasts nestled into a baking dish then smothered in a thick and luscious concoction of low-fat cream cheese, thick Greek yogurt, meaty artichoke hearts, creamy spinach, a few fresh cheeses, and seasonings before being baked and served hot and gooey. ![]() One of my all-time favorite dips is Spinach and Artichoke Dip, but I rarely have an excuse to make it without having a party or potluck to attend…until now. Well, guess what goes better with crunchy, salty CHIPS! CHIPS! CH- (ok you get it) than a creamy and dreamy dip? Nothing! Like chocolate and peanut butter, movies and popcorn, gum and a trashcan (I have an intense dislike of hearing people chew gum…) chips and dip were made for each other. A few months ago I confessed that my food kryptonite of all food kryptonites is CHIPS! CHIPS! CHIPS! ![]()
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