Creamy Chicken Artichoke Dip
For anyone looking for healthy finger food to eat while watching the Super Bowl this year, and especially if you are following a Whole30 or Paleo diet, this is the perfect healthy snack food to be paired with raw veggies, piled over a baked potato/sweet potato, or layered over crackers or toast. It’s low calorie option for anyone who doesn’t want to over-indulge while celebrating with family and friends.
INGREDIENTS
1 lb. boneless skinless organic chicken breast
1 Tbsp EVOO or avocado oil
1 Tbsp organic ghee or coconut oil
1 medium onion (chopped)
3-4 cloves garlic (finely chopped)
10 oz. fresh baby spinach
14 oz. can artichoke hearts, drained and chopped (check label for Whole30 compliance)
2/3 cup coconut cream (canned)
½ cup mayonnaise (Whole30/Paleo friendly - I use Primal Foods Avocado Oil mayo)
1 Tbsp lemon juice
3 Tbsp nutritional yeast (ADDS CHEESY FLAVOR)
Salt/Pepper to taste
*Preheat oven to 400 degrees and line large baking dish with aluminum foil. Place chicken breasts on sheet, dizzle with oil of choice and sprinkle with salt/pepper to taste. Place in oven and bake for approx. 20-25 minutes until cooked through. Remove from oven and set aside.
*While chicken bakes, heat large skillet over medium heat and add ghee or coconut oil. Add onions and garlic and season with salt/pepper to taste. Cook until veggies are soft (3-4 minutes).
*Add spinach to skillet, mix and cook until wilted (3-5 minutes). Add artichokes and cook one more minute until heated through then remove from heat.
*In a large mixing bowl, whisk together coconut cream, mayo, lemon juice, nutritional yeast, salt and pepper (to taste) until smooth.
*Chop/shred cooked chicken into bite size pieces and add to the bowl with creamy mixture along with vegetables. Stir to combine everything and transfer to a casserole dish.
*Bake in 400 degree oven for 10-15 minutes or until heated through. Remove from oven and serve warm.
Makes approximately 8-10 servings.