Spinach and Artichoke Parmesan with Chicken

If you’re short on time but big on flavor, add some cooked chicken to this yummy dip to make a meal.   Serve as a dip with some chips or gluten-free crackers, or wrap it up in a tortilla or a Romaine leaf.  Very fast and super delicious!  You can also use red, yellow, and orange bell peppers, cut into strips, as “dippers”.


1 or 2, 10 oz. cartons Spinach and Artichoke Parmesan (look in the Deli section and buy 1 or 2 cartons depending on the number of people you’re serving)
1-2, 12.5 oz. cans chicken breast, crumbled (or use leftover cooked chicken, finely chopped or shredded)

Chips, crackers, Romaine leaves, tortillas, or peppers as “dippers” or wraps


Combine Spinach and Artichoke Parmesan and cooked chicken in medium sauce pan.  Cook over medium heat, stirring often, until warmed through.  If mixture is too thick, add a bit of milk to thin.

Serve warm with “dipper” or wrap of your choice!