Chicken Spinach Artichoke Dip with Lauren Embree
Create a unique chicken spinach artichoke dip that’s so tasty it scores 10 out of 10 with Florida Gators’ assistant women’s tennis coach and former player, Lauren Embree. Using coconut cream and other Paleo inspired ingredients this dip is sure to be a favorite. Cooking with the precise temperature control from natural gas is perfect for heating delicate ingredients like fresh spinach, onions and coconut cream without burning.
15
Minutes Prep Time
35
Minutes Cook Time
2
Servings
INGREDIENTS
1 lb Chicken breasts or tenderloins
1 tbsp olive or avocado oil
Salt and pepper to season chicken
1 tbsp organic ghee or coconut oil
1 medium onion chopped
3-4 cloves garlic finely chopped
Sea salt
10 oz fresh baby spinach chopped
14 oz can artichoke hearts drained and chopped (check label for Whole 30 compliance)
2/3 cup coconut cream - the thick part of a chilled can of coconut milk, or you can purchase coconut cream separately
1/2 cup homemade Whole 30 mayo or purchased paleo mayo*
1 tbsp lemon juice
3 tbsp nutritional yeast (this adds flavor)
1/2 tsp sea salt
Black pepper to taste
INSTRUCTIONS
Preheat your oven to 400 degrees F and line a large baking sheet with parchment paper or aluminum foil
Place chicken on the sheet, drizzle with olive or avocado oil and sprinkle with sea salt and pepper. Place in the oven and bake about 20-25 minutes until cooked through. Remove from oven and set aside.
While the chicken bakes, heat a large skillet over medium heat and add the ghee or coconut oil. Add the onions and cook until soft, then add garlic, sprinkle with sea salt and continue cooking another minute, adjusting heat if necessary, until soft.
Once garlic is soft, add spinach and allow it to wilt a bit, then mix into garlic/onions and cook until all is wilted. Add artichokes and cook one more minute until heated through, sprinkle with a bit of sea salt, then remove from heat set aside.
In a large mixing bowl, whisk together the coconut cream, mayo, lemon juice, nutritional yeast, salt and pepper until smooth.
Chop or shred the cooked chicken into bite size pieces, then add to the mixing bowl along with all the spinach artichoke mixture. Stir to combine everything, then transfer to a small casserole dish.
Bake in the preheated oven for 10-15 minutes or until heated through, then remove from oven and serve warm.
