Ingredients
Units
Scale
- 1 cup Vegan Creamy Garlic Sauce (or see post for substitution)
- 12.5 oz chicken, cooked, shredded (I used canned chicken)
- 14 oz canned artichoke hearts, chopped
- 18 oz baby spinach
- salt and pepper to taste
- hot pepper flakes (optional)
- 1/2 cup chopped black olives, chopped (optional)
Instructions
- Preheat oven to 400 degrees F
- Spray an 8 x 8 square pan with cooking spray.
- In a large skillet, cook spinach on medium heat until wilted or place spinach in a microwave dish and cook for 3-5 minutes.
- In a large mixing bowl, stir spinach, chicken, garlic sauce, olives (if using) and artichokes. Add salt and spices to taste.
- Place in baking dish and bake for 15-20 minutes or until edges begin to bubble.
Notes
- See post for "nut free" and "vegan" options
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Cuisine: Whole30, Dairy Free, Keto
Nutrition
- Serving Size: 6
- Calories: 158
- Sugar: 1.9 g
- Fat: 7.7 g
- Carbohydrates: 10.7 g
- Fiber: 2.8 g
- Protein: 12.3 g
