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High-Protein Spinach Artichoke Dip Casserole Recipe With Ground Chicken by Elisa Schmitz

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2 months ago

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High-Protein Spinach Artichoke Dip Casserole Recipe With Ground Chicken

I'm experimenting with recipes in my cast iron skillet. I love that I can start the recipe on the stovetop and end it in the oven, all in one oven-proof pan. Because you can put the skillet in the oven, you can create all kinds of creamy, crispy concoctions that are incredibly delicious.

This cheesy high protein spinach artichoke dip casserole recipe is a perfect example. The gluten-free recipe starts on the stovetop and ends in the oven. The ovenproof skillet helps create a perfectly melted inside and a crispy golden outside that you just can't wait to dig into.

This creamy casserole recipe includes several ingredients that add protein and make it a complete meal instead of just a dip, such as ground turkey, cottage cheese and Greek yogurt. If you're skeptical of using cottage cheese in a dip recipe, let me assure you that because of all the chunky vegetables and meat in this recipe, you don't even notice the texture of the cottage cheese. The nutritious cottage cheese takes on all the delicious flavors in this dip and blends right in.

Here's your shopping list for this one-pan dinner recipe: low-fat cottage cheese, feta cheese, low-fat plain Greek yogurt, cheddar cheese, Parmesan cheese, lemon juice, turmeric, artichoke hearts, extra virgin olive oil, onion, garlic, ground chicken and fresh spinach. You combine the ingredients in the skillet on the stovetop, then bake it until it's a sizzling golden brown.

Serve this hearty spinach artichoke dip with tortilla chips or toasted bread, or as a complete dinner over your favorite pasta (which is what I did). So easy and delicious!

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Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 10

Ingredients

16 ounces low-fat cottage cheese
8 ounces feta cheese, crumbled
10 ounces low-fat plain Greek yogurt
8 ounces shredded cheddar cheese, divided
8 ounces shredded Parmesan cheese, divided
2 tablespoons lemon juice
1 teaspoon ground turmeric
14 ounces artichoke hearts, chopped
2 tablespoons extra virgin olive oil
1/2 cup onions, diced
2 teaspoons minced garlic
16 ounces ground chicken
12 ounces fresh baby spinach

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Recipe Notes

I used the cottage cheese as is, but if you prefer it to be creamy, you can put it into a blender and blend for a couple of minutes until creamy.

I squeezed my own fresh lemon juice, but you could use bottled lemon juice in a pinch.

I used fresh spinach, but you could try it with frozen spinach that has been defrosted and drained of excess water.

I used cheddar cheese, but you could substitute mozzarella, if desired.

As a dip, you can serve this recipe with tortilla chips, crackers, fresh vegetables or toasted bread. As a dinner, you can serve this recipe over pasta, rice or quinoa.

Store any leftovers in an airtight container in the refrigerator and reheat in the microwave.

Here's how to make it:

In a large mixing bowl, add the cottage cheese, feta cheese, Greek yogurt, lemon juice, turmeric and half the cheddar and Parmesan cheeses. Stir to combine.
Fold in the artichoke hearts until just combined with the cheese mixture.
To your cast iron skillet over medium heat, add the olive oil, onions and garlic. Stir to combine.
Add the ground chicken. Break it up and sauté with the onions and garlic until it's browned and cooked through.
Add the spinach.
Sauté until wilted and integrated into the chicken mixture. Remove from heat.
Add the cheese mixture to the skillet.
Stir until thoroughly combined.
Spread the remaining cheddar and Parmesan cheese over the top of the skillet mixture.
Bake at 425 degrees F for 15 to 20 minutes, until sizzling and golden brown.
Remove from the oven and allow to rest for about 5 minutes before serving.

Nutrition Facts Per Serving

Calories: 536

Total Fat: 21.8g

Saturated Fat: 7.4g

Cholesterol: 170mg

Sodium: 1296mg

Total Carbohydrate: 18.4g

Dietary Fiber: 2.6g

Total Sugars: 9.8g

Protein: 65.6g

Vitamin D: 0mcg

Calcium: 552mg

Iron: 2mg

Potassium: 1215mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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