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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!
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Prep Time 2 hours
Cook Time 35 minutes
Servings: 4
Course: Appetizer, Brunch, lunch, Side Dish, Snack
Cuisine: American
Ingredients Method

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

Method
 

  1. Shred up one breast and one leg quarter of rotisserie chicken in a bowl
  2. Add 1/2 cup hot sauce and 1/8 cup spray butter to chicken and mix well. Let marinate for 2 hours
  3. While chicken is marinating prep other ingredients
  4. After chicken is done marinating preheat stove to 350 degrees
  5. Add all remaining ingredients to shredded chicken bowl OTHER THAN the spinach and the blue cheese. Mix well till all combined
  6. Add spinach to this mix and mix well again
  7. Transfer mix to greased baking pan. I use an 8x8 square glass pan
  8. Strategically and HEAVY HANDEDLY add blue cheese crumbles to the top of the dip
  9. 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
  10. Serve almost immediately with tortilla or pita chips