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”.

Ingredients:

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

Directions:

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!