If you’re in the mood for a less traditional dinner, try turning this appetizer into a meal – at home! Add in some fresh veggies and extra protein from the cheese and chicken, and you’ve dinner. Serve with some chips or gluten-free crackers or roll up in a Romaine leaf for fewer carbs. Decadently good!
17 oz (family size) container of hummus (I like Sabra brand Roasted Red Pepper for this recipe)
4 cups baby spinach leaves (or regular spinach leaves, torn into smaller pieces)
½ onion, chopped
2 tsp coconut or olive oil, separated
½ – 1 cup fresh Parmesan (or shredded cheese of your choice)
½-1 cup cooked chicken, finely chopped or shredded (about 1 large boneless, skinless breast)
Chips, gluten-free crackers, or Romaine leaves
Saute onions in 1 tsp coconut or olive oil in large skillet over medium heat. Set aside. Cook chicken in same skillet with the rest of the oil, about 5 minutes, until cooked through. Remove from heat and finely chop or shred. Combine the hummus, cheese, onions, and chicken in the skillet and stir well. Add the spinach and continue to blend and heat until the spinach is slightly wilted and all ingredients are thoroughly warmed. Enjoy!