Spinach Artichoke Dip is one of my FAVORITE appetizers. It's great with veggies, crackers, fresh sourdough bread, you name it! You can have it hot, or cold...it's such a versatile options for guests!
Earlier this week, I was thinking about what to make for dinner. I decided to make Spinach Artichoke Baked Chicken but made wayyyy too much dip. Solution? Throw the rest into a quiche and serve it for Sunday football brunch! Here's the deets for all these recipes!
Spinach Artichoke Dip
- 8 ounces cream cheese, room temp/softened
- 1/3 cup full-fat plain Greek yogurt
- 2/3 cup mozzarella cheese, shredded
- 1/3 parmesan cheese (I used the Parmesan, Romano, Asiago Blend from Trader Joes)
- 2 cloves garlic, minced
- 1 tsp sea salt
- 1 tsp black pepper
- 2 cups fresh spinach, chopped
- 1 14 oz can artichoke hearts, roughly chopped (I like to use marinated artichokes here)
Mix cream cheese, Greek yogurt, mozzarella cheese, parmesan cheese, garlic, salt and pepper together in a large mixing bowl. Then fold in spinach and artichoke hearts. If wanting to serve as an appetizer, I recommend topping with parmesan cheese in a baking dish and baking at 400 degrees for 15-20 minutes or until golden brown!
Spinach Artichoke Dip Baked Chicken
- 1 lb chicken breast
- Sea salt
- Black pepper
- 1/2 of the spinach artichoke dip
- Parmesan cheese, shaved
Preheat the oven to 350 degrees. Cut chicken breast in half, so that you have two thinner chicken breasts. Place saran wrap or parchment paper on top of chicken and flatten with a meat mallet or flat frying plan. Place 1-2 tbsps of spinach dip in the middle of the chicken and roll up and secure with toothpick. Heat 1-2 tbsps of avocado oil in a large cast iron pan. Brown chicken breast rolls for 4-5 minutes on each side. Top with 1-2 tbsps of spinach dip mixture and a sprinkle of parmesan cheese and transfer to the oven for 13-15 minutes or until chicken reaches an internal temperature of 165 degrees. Serve with your favorite veggie!
Save the rest of the artichoke dip for quiche the next morning!
Spinach Artichoke Dip Quiche
- 1 dozen eggs
- 2 1/2 tbsp ice water
- 1 tsp sea salt
- 1 1/2 cups flour
- 10 tbsp cold unsalted butter, cut into cubes
- 1/2 of the spinach artichoke dip
- 2 cups fresh spinach, chopped
- 1 cup parmesan cheese, shaved
First, make the quiche crust. In a small mixing bowl, lightly whisk 1 egg with ice water and set aside. In a food processor, add flour and sea salt. Pulse until combined. Add cubes of cold butter and process until a chunky flour forms. Add egg/ice water mixture and pulse and until a dough forms. Pour dough out onto a floured surface and roll out into a large, thin circle (large enough that will cover your pie dish). Lightly coat the pie dish in olive oil or nonstick spray and place the dough into the pie dish. Poke the bottom of the dough/pie dish with a fork and place the quiche crust into the refrigerator for at least an hour or until ready to bake quiche.
Next, make the quiche! Preheat the oven to 375 degrees. In a large bowl, combine the rest of the eggs (11), the rest of the spinach artichoke dip, and fresh spinach. Take out the cold dough crust (make sure it is cold!!), and pour egg mixture into the pie dish. Top with parmesan cheese and bake in the oven for 40-50 minutes, or until egg mixture is cooked through (I like the use the toothpick trick!).
For the quiche, I used this baking dish from Target. So affordable, and cute!
Hope you enjoy these recipes as much as I did! Bon appetite!
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