Tuscan Chicken Dip

Here’s a creamy dip that tastes like a low-carb version of a decadent pasta with chicken, spinach, artichokes, and olives.

 

Tuscan Chicken Dip

4 from 1 vote
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Protein: Poultry
Cut: Chicken Breast
Diet: Gluten Free, Keto
Course: Appetizer
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 15 people

Ingredients

  • 2 ea ButcherBox Chicken Breasts, bnls / sknls
  • 2 c chicken stock
  • 2 8 oz pkg cream cheese room temperature
  • 5 oz fresh baby spinach
  • 1 14 oz can artichoke hearts rough chop
  • ½ c olives roughly chopped
  • 5 sprigs fresh oregano finely chopped (or substitute with 2 tsp dried oregano)
  • 2 cloves garlic minced
  • ½ c Parmesan cheese grated
  • ½ c half & half
  • tsp kosher salt
  • 1 tsp black pepper

Instructions

  • Preheat oven to 375℉.
  • Place chicken breasts in a large saucepan with chicken stock.
  • Bring to a boil, then reduce heat to a simmer for 10-12 minutes, or until meat thermometer inserted into the thickest part of chicken reads 165°F.
  • Remove chicken from liquid and cool for 15 minutes.
  • While chicken is cooling, heat non-stick sauté pan on low heat. Wilt baby spinach for 3 minutes, using a wooden spoon to keep the spinach moving (no oil is necessary). Set aside and let cool.
  • Shred chicken into a large mixing bowl and add remaining ingredients. Once spinach is cooled, squeeze out any water and chop roughly before adding to chicken mixture. Combine all ingredients - we recommend using your hands!
  • Spread dip evenly into casserole dish and bake for 20 minutes. Serve with your favorite vegetables, crackers and breads.
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Emilie Abijanac

Emilie Abijanac is the Culinary Director for ButcherBox. She is a graduate of New England Culinary Institute with over 20 years of catering experience in Boston. Emilie was the Sous Chef for East Meets West Catering and has worked with Kate’s Table and La Fête.