Ingredients
Scale
- 1 cup chopped frozen spinach, thawed
- 1/2 of a slice of lean bacon
- 1/3 cup chopped onion
- 1/3 cup chopped celery
- 2 – 3 cloves garlic, peeled & chopped
- 2/3 cup chopped, cooked chicken
- 2/3 cup plain nonfat Greek yogurt
- 4 oz. Greek cream cheese (or Neufchatel)
- 3 – 4 Tablespoons crumbled feta cheese
- 1 – 2 teaspoons capers (optional)
- 1 – 2 Tablespoons lemon juice
- 1/2 teaspoon Old Bay Seasoning
- 1/2 teaspoon Italian Seasoning
- 1/4 teaspoon hot sauce (more or less to taste)
- A bit of fresh snipped chives and chopped fresh parsley
Instructions
- Put the spinach in a bowl and cook 1 minute in the microwave or until thawed. Squeeze out the moisture with a clean kitchen towel.
- In a medium saucepan over medium heat, cook the bacon until it’s starting to crisp. (Induction heat: 250 F.)
- Remove the bacon from the pan, chop finely, then add it back into the pan with the onion, celery and garlic. Cook over medium heat (250 F) for about 5 minutes or until the onion is soft and translucent.
- Add the remaining ingredients, reduce heat to medium low (150 F) and cook until the cheese is melted and the dip is nice and creamy, stirring occasionally.
- Pour the dip into a bowl and serve warm with little toasts, crackers or sturdy chips.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2015, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.