Of all the delicious flavor pairings out there, perhaps the most unexpected is spinach and artichokes. Fortunately, whoever first decided to combine these flavors turned them into a delicious dip… but unfortunately, traditional recipes typically involve not-so-good-for-you ingredients like cream cheese, mayonnaise and sour cream. But don’t fret; we’re here to help you enjoy all the delicious flavors of spinach and artichoke dip, with less of the guilt! This one-pan recipe is a delicious dinner that’s sure to please.
Ingredients
3
T olive oil
1
(12 oz) bag frozen or fresh cauliflower rice (3 cups)
3
cloves garlic, minced
2
green onions, sliced
1
can small artichoke hearts, halved
3
cups cooked rotisserie chicken, chopped
4
cups fresh spinach, chopped
1
cup mozzarella cheese
2
T lemon juice
1/4
cup Parmesan cheese, shredded
Salt and pepper, to taste
Optional: cayenne pepper, to taste
Steps
- In a very large skillet or Dutch oven, heat a couple of tablespoons of olive oil over medium-high heat.
- Add the cauliflower rice to the pan and saute for 8-10 minutes until it starts to brown just a little. Sprinkle salt and pepper, to taste.
- Turn down the heat to medium. Add the garlic and most of the green onions and cook for another 60 seconds while it gets fragrant.
- Add more olive oil to the pan. Stir in the chicken and artichoke hearts to heat thoroughly.
- Add the spinach, another sprinkle of salt and pepper, stir and cover.
- Once the spinach is fully wilted, add the lemon juice, stir, taste and add additional salt, pepper or cayenne if you like.
- Top with the mozzarella and cover until melted.
- Serve with the remaining green onions and Parmesan cheese on top.
Notes:
- You can sub frozen artichokes for canned, just give them some more time to heat in the pan.
- For a creamier version of this dish, stir in a little plain Greek yogurt right before you add the Mozzarella cheese at the end.
Makes four servings. One serving contains approximately 285 calories, 14.3g fat, 8.3g carbs and 32.7g protein.
