Cooklist AI

Chicken and Spinach Artichoke Dip Delight

Name: Chicken and Spinach Artichoke Dip Delight
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 tbsp olive oil; 2/3 cup coconut cream; 1/2 cup homemade Whole30 mayonnaise; 1 tbsp lemon juice; 3 tbsp nutritional yeast; 1/2 tsp sea salt, for dip; 1 tbsp organic ghee; 1 medium onion, diced; 3 cloves garlic, minced; 1/4 tsp sea salt, for seasoning; 10 oz fresh baby spinach; 14 oz can artichoke hearts, drained and roughly chopped; 1 lb chicken breasts or tenderloins; 1/4 tsp black pepper, for seasoning

Enjoy a rich, creamy Chicken and Spinach Artichoke Dip that is Paleo, Whole30, Dairy-Free, low carb, and keto-friendly. Packed with shredded chicken for added protein, this dip is perfect with fresh veggies, served over a baked potato, or alongside sweet potato toast, making it an ideal addition to ...

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50 min

TOTAL TIME

336

CALORIES

$1.64

PER SERVING

Chicken and Spinach Artichoke Dip Delight

Ingredients

14 INGREDIENTS

8 SERVINGS

1 tbsp olive oil

2/3 cup coconut cream

1/2 cup mayonnaise

homemade

1 tbsp lemon juice

3 tbsp nutritional yeast

14 oz canned artichoke hearts

drained and roughly chopped

1 lb chicken breasts

1/4 tsp black pepper

for seasoning

Directions

9 STEPS

15 min

PREP TIME

35 min

COOK TIME

50 min

TOTAL TIME

Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.

Place chicken on the prepared sheet, drizzle with olive oil, and season with 1/4 tsp sea salt and black pepper. Place it in the oven for 20-25 minutes until cooked through. After removing from the oven, set it aside to cool.

As the chicken cooks, heat a large skillet over medium heat and add the ghee. Add the diced onions and cook until softened. Then mix in minced garlic, and 1/4 teaspoon sea salt, cooking until softened, about a minute.

Add fresh spinach, allowing it to wilt before mixing with the onions and garlic. Cook until fully wilted.

Mix chopped artichoke hearts into the spinach mixture and cook for another minute until heated throughout. Remove from heat and set aside.

In a large mixing bowl, whisk together coconut cream, mayonnaise, lemon juice, nutritional yeast, 1/2 tsp sea salt, and black pepper until smooth.

Chop or shred the cooled chicken into bite-sized pieces and add to the mixing bowl along with the spinach artichoke mixture. Stir to combine everything.

Transfer the dip mixture to a small casserole dish and bake in the preheated oven for 10-15 minutes, or until heated through.

Remove from the oven and serve warm with your choice of potatoes, sweet potatoes, plantains, fresh veggies, or another desired side. Enjoy!

Health Info

Macros

CARBS

27g

FAT

15g

PROTEIN

Allowed on these diets

GLUTEN FREE

LACTOSE FREE