Turkey Bacon Spinach Artichoke Dip
Turkey Bacon Spinach Artichoke Dip
In case you haven’t heard…Superbowl Sunday IS indeed this weekend. Which in the dietitian world equals….trouble. The cashier at my grocery store the other day told me there is a shortage on wings this year. Real talk.
While I was visiting with some different patients this week, I started brainstorming dishes to bring to a Superbowl party that wouldn’t break the calorie bank. I have one on the brain to try out tomorrow as well. Tonight we tried a spinach, artichoke & turkey bacon concoction. We both like it quite a bit!!! I served it with carrot chips. Carrot chips are indeed carrots cut into a ruffle chips shape, not chips made out of carrots. Actual, real carrots.
We also used it as a spread over grilled chicken breast and it was creamy and dreamy. If you have leftovers, I recommend saving it for a chicken topping!
Turkey Bacon Spinach Artichoke Dip
Ingredients
- 1 (14 oz) can (14 oz) artichoke hearts, rinsed & drained
- 3 oz canned chicken, drained
- 1 1/2 cups fresh spinach
- 4 strips cooked turkey bacon, chopped
- 1/2 cup light mayo
- 1/2 cup 2% shredded mozzarella cheese
- 2 oz fat free cream cheese
- salt & pepper to taste
- veggies for dipping
Instructions
- Preheat oven to 350 F. Add all ingredients except turkey bacon to a blender. Stirring as needed to incorporate, blend together ingredients until smooth.
- Stir in chopped pieces of turkey bacon.
- Spread mixture evenly in the bottom of a 9x13 casserole dish. Bake for 20 minutes, sprinkle some more mozzarella cheese on top and bake 5 more minutes.
now stuff this dip into mushrooms and stick in the over until mushrooms are perfect. Boom goes the dynamite!!!
Um OKAY! I must try!!!