Justines Artichoke Chicken Spinach Dip Recipes

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ARTICHOKE AND SPINACH DIP CHICKEN PANINI



Artichoke and Spinach Dip Chicken Panini image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 20m

Yield 4 sandwiches

Number Of Ingredients 10

One 14-ounce jar marinated artichoke hearts, drained and chopped
2 cups baby spinach, chopped
1 cup sour cream
1 cup grated fontina
1/4 cup grated Parmesan
Salt and pepper
8 slices rye bread
2 grilled boneless skinless chicken breasts, sliced thin on the bias
1 cup jarred roasted red peppers, sliced
Olive oil, for brushing

Steps:

  • Stir together the artichokes, spinach, sour cream, fontina and Parmesan in a bowl. Season the mixture with salt and pepper to taste.
  • Preheat a grill pan or panini press on medium heat.
  • Spread the artichoke mixture on all the slices of bread. Place 1 layer of chicken on 4 of the bread slices, then top each with a couple of layers of roasted red peppers. Top with the remaining bread. Brush the outside of each sandwich with some olive oil.
  • Place the sandwiches on the grill pan or in the panini press. If using a grill pan, place a cast-iron skillet or brick wrapped in foil on top of the sandwiches to weigh them down. Cook, flipping halfway through, until golden brown and the cheese is melted and gooey in the center, 3 to 5 minutes per side. If using a panini press cook 6 to 10 minutes total.

SPINACH AND ARTICHOKE DIP HASSELBACK CHICKEN RECIPE BY TASTY



Spinach And Artichoke Dip Hasselback Chicken Recipe by Tasty image

Here's what you need: chicken breasts, fresh spinach, artichoke heart, garlic powder, cream cheese, grated mozzarella cheese

Provided by Tasty

Categories     Dinner

Yield 4 servings

Number Of Ingredients 6

4 chicken breasts
5 cups fresh spinach
¾ cup artichoke heart, drained, rinsed and roughly chopped
1 teaspoon garlic powder
¼ cup cream cheese
⅓ cup grated mozzarella cheese

Steps:

  • Preheat the oven to 350°F (180°C).
  • Slice into the chicken several times, about ½ cm (¼ inch) apart, but only cut about 85% of the way through, leaving the bottom intact.
  • Cook the spinach on a medium heat until it is slightly wilted, then add the artichoke.
  • Stir in the garlic powder and cream cheese, and cook for a minute or two.
  • Sprinkle over the mozzarella and stir until melted.
  • Allow to cool to the touch and then fill each segment of the chicken breast with about 1 teaspoon of the mixture.
  • Bake in the centre of the oven for 18-22 minutes until the chicken is cooked through and the juices run clear.
  • Enjoy!

Nutrition Facts : Calories 390 calories, Carbohydrate 6 grams, Fat 16 grams, Fiber 1 gram, Protein 51 grams, Sugar 1 gram

JUSTINE'S ARTICHOKE CHICKEN SPINACH DIP



Justine's Artichoke Chicken Spinach Dip image

I first tasted this variation of the regular artichoke spinach dip at a local restaurant and have been trying to perfect it for over a year. I've finally done it and would like to share it with you.

Provided by JustineCosley

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Spinach Dip Recipes

Time 45m

Yield 8

Number Of Ingredients 7

1 (10 ounce) box frozen chopped spinach, thawed and drained
1 (13.75 ounce) can artichoke hearts, drained
1 (12.5 fl oz) can chunk chicken, drained
1 cup mayonnaise
2 cups shredded mozzarella cheese
2 cloves garlic, crushed
1 teaspoon liquid smoke flavoring

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine the spinach, artichokes, chicken, mayonnaise, cheese, garlic, and liquid smoke in a large bowl; mix well. Spoon mixture into a glass baking dish.
  • Bake in preheated oven until the edges turn golden brown, about 30 minutes.

Nutrition Facts : Calories 384 calories, Carbohydrate 8.6 g, Cholesterol 55.7 mg, Fat 30.6 g, Fiber 2.8 g, Protein 19.7 g, SaturatedFat 7.2 g, Sodium 873.9 mg, Sugar 0.9 g

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