A recipe I made up on the fly for a church potluck inspired by spinach artichoke dip. It turned out so well that I decided to guesstimate the amounts of what I used and turn it into an actual recipe. Enjoy!
Ingredients:
1 rotisserie chicken, shredded (I like Costco’s, but any kind will do.
Note: Raw chicken could also be used, but the cooking time will need to be increased, and the chicken will have to be shredded after it is cooked.
1lb frozen spinach thawed and drained
12 oz jar of marinated artichoke hearts, roughly chopped
1 cup of chicken broth
1 8oz pack of cream cheese, cubed
1.5 cups of shredded mozzarella
Salt and pepper
Directions:
Place everything except for the mozzarella in a crockpot and cook on high for 2 hours until heated through. Stir in the mozzarella and add salt and pepper as needed to taste. Serve over rice.
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