This Creamy Chicken, Spinach & Artichoke dip is a real crowd pleaser (and no one will ever guess that it's Dairy Free and Whole30!). It's deliciously creamy with chunks of chicken, artichoke hearts and spinach.
1/4cupnutritional yeast (or 1/2 cup grated parmesan for SCD)
Instructions
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius)
Heat the olive oil in a skillet on medium high heat. Add in the diced onion, sprinkle with salt and cook for 5 minutes until the onion begins to soften.
Add in the spinach and stir the mixture to help the spinach wilt. After 3 minutes the spinach will begin to wilt, add in the roughly chopped artichoke hearts and crushed garlic and continue to cook for another 3 minutes.
Transfer the spinach and artichoke mixture from the skillet to a large bowl and add in the chicken, mayonnaise, lemon juice, chili powder and nutritional yeast (or parmesan). Stir to ensure everything is well mixed and then transfer it to an oven proof dish.
Bake in the oven for 15 minutes or until the dip is bubbling and hot the whole way through. Serve warm with crackers or veggies for dipping.