Try this Stretchy artichoke, spinach, and buffalo chicken dip recipe, or contribute your own.
Suggest a better descriptionMarinate and cook the chicken: in a medium bowl, combine the hot sauce, melted butter, salt and pepper. Add the chicken, toss to coat, cover, and marinate for 2 hours at room temp. or up to 8 hours refrigerated.
Preheat oven to 350 degrees
Remove the chicken from the marinade, place on a baking sheet, and bake until just cooked through, 14-15 minutes. When cool enough to handle, shred with your hands or 2 forks Ito bite size chunks. Leave the oven on for the dip.
For the dip: coat an oval ceramic 2-quart baking dish with cooking spray or butter.
In a large bowl, mix together spinach, artichokes, mayo, mozzarella. Parm, garlic, oregano,salt and pepper. Stir in the shredded chicken. Spread the dip into the baking dish and dot with blue cheese.
Bake until golden and bubbling, 35-49 minutes. Serve with pita chips
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (98g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 222 | ||
Calories from Fat: 147 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.3g | 22 % | |
Saturated Fat 10g | 50 % | |
Monounsaturated Fat 4.2g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 86.3mg | 27 % | |
Sodium 361.6mg | 12 % | |
Potassium 206.3mg | 5 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 18.3g | 26 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 222
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