Protein Packed Buffalo Chicken Spinach and Artichoke Dip
Buffalo Chicken and Spinach Artichoke Dip....TOGETHER!! My Spin on C. Teigen's Recipe making it a little healthier, a little bit easier, and a LOT more delicious!
Ingredients
- 1 Rotisserie Chicken Shred up one breast and one leg quarter
- 1 Bag Fresh Spinach
- 1 Can Artichokes Drained, rinsed, and chopped
- 1/2 Cup Hot Sauce of Choice I use a chili garlic one
- 1/8 cup Spray Butter
- 1 Cup Reduced Fat Mozzarella
- 3/4 Cup Shredded Parmasan
- 1/2 Cup Lite Mayo
- Salt and Pepper to Taste
- 3 Cloves Garlic Chopped
- Blue Cheese Crumbles
- 1 TBSP Oregano
Instructions
- Shred up one breast and one leg quarter of rotisserie chicken in a bowl
- Add 1/2 cup hot sauce and 1/8 cup spray butter to chicken and mix well. Let marinate for 2 hours
- While chicken is marinating prep other ingredients
- After chicken is done marinating preheat stove to 350 degrees
- Add all remaining ingredients to shredded chicken bowl OTHER THAN the spinach and the blue cheese. Mix well till all combined
- Add spinach to this mix and mix well again
- Transfer mix to greased baking pan. I use an 8x8 square glass pan
- Strategically and HEAVY HANDEDLY add blue cheese crumbles to the top of the dip
- Bake in oven for 35-40 minutes till bubbling and a golden brown. Don't wait for blue cheese to melt because it doesn't
- Serve almost immediately with tortilla or pita chips
