Chicken and Spinach Dip with @homemadeinastoria
Bridget Maloney
Ingredients:
- 6 cloves garlic, minced
- 1 teaspoon kosher salt
- 3 tablespoons Krasdale olive oil
- 20 ounces (2 bags) Krasdale frozen spinach
- 8 oz cream cheese, softened
- 5.3 oz (1 container) Greek yogurt
- ½ cup Krasdale evaporated milk, room temperature
- 5 ounces Krasdale Munster cheese, shredded
- 3 oz Krasdale grated Parmesan cheese
- 2 tablespoons Krasdale Dijon mustard
- 1 ½ cups cooked chicken breast, cubed
- extra olive oil for topping
- Krasdale red pepper flakes for topping
Instructions:
1. Preheat oven to 400 degrees.
2. In a cast iron skillet over medium high heat, sauté garlic in olive oil and salt until fragrant
3. Stir in the spinach and cook down until extra liquid is removed.
4. Turn off heat and stir in cream cheese, Greek yogurt, evaporated milk, Parmesan cheese, Munster cheese, and Dijon mustard until melted and creamy. Then stir in the chicken just so it’s evenly distributed.
5. Pour a generous amount of olive oil over the top. Sprinkle with red pepper flakes, optional.
6. Bake until the edges become bubbly, about 25 minutes.