Hot Spinach Dip

Hot Spinach Dip

By Laura LaValle, RD, LD

Spinach dipThis dip is a wonderful twist on a traditional recipe. The added chicken makes it higher in hunger-satisfying protein, while the water chestnuts add a great crunch. This is a great dip to offer your guests this holiday season. Try it out!

Time to table: 45 minutes

Serves: 12

Healing Nutrient Spotlight:
Excellent Source of vitamin A
Good source of vitamin C, calcium, niacin, vitamin B6, folate, manganese
Wheat, Dairy, and Egg Free

Ingredients*

1 10-oz. package frozen spinach, thawed, drained, and chopped
1 cup water chestnuts, chopped
2 3-oz. cooked chicken breasts, chopped (about 2 cups)
2 garlic cloves, minced or pressed
1/2 cup chopped onion
1 10-oz. package Vegan Gourmet brand mozzarella cheese
1 cup Follow Your Heart brand Grapeseed Oil Veganaise
1 tsp. liquid smoke flavoring (choose a gluten-free version and one that's been scrubbed and filtered to remove impurities; or you can add a few pieces of crumbled, pre-cooked nitrite-free bacon for a wonderful smoky flavor)

*Choose organic ingredients for optimal nutrition

Preparation

Preheat oven to 350°F. Combine spinach, water chestnuts, chicken, mayonnaise, cheese, onions, garlic, and liquid smoke in a large bowl. Mix well. Spoon mixture into a shallow glass baking dish. Bake for 30 minutes or until dip is bubbly and the edges turn golden brown. Serve with rice crackers, tortilla chips, or veggies.

Nutrition

225 calories, 6 g protein, 5 g carbohydrates, 20 g fat, 2 g saturated fat, 4 g monounsaturated fat, 2 g polyunsaturated fat, 12 mg cholesterol, .6 g sugar,
2.4 g fiber, 1840 IU vitamin A, 2.06 mg niacin, .17 mg pantothenic acid, .13 mg vitamin B-6, 30 mcg folate, 6 mg vitamin C, 65 mg calcium, .7 mg iron,19 mg magnesium, .20 mg manganese, 125 mg potassium, 4.35 mcg selenium,
240 mg sodium, .26 mg zinc