Ingredients
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10 oz (280g) Fresh Spinach
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2 Garlic Cloves
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8 oz (226g) Cream Cheeselow-fat cream cheese works too (fat-free cream cheese changes the consistency)
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1 cup Sour Creamlow-fat sour cream works well (fat-free sour cream changes the consistency and does not melt well)
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4 oz (113g or 1/2 cup grated) Parmesan Cheese
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8 oz (280g) Fresh Mozzarella Cheese
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1 Tbsp chopped (optional) Fresh Parsely
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to taste Salt
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3-4 Tomatoes
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1-2 Jalapeño Peppers
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to taste Black Pepper
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2 cups diced Cooked Chicken Breasts
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2 cups Cooked Pastayour favorite, eg. rigatoni
Directions
Steps
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1
Done
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Preheat the oven to 375°F / 190°C. Coat dutch oven or large baking dish with cooking spray or olive oil. |
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2
Done
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Steam the SpinachSteam the spinach for about 5 minutes until it is wilted. Drain well. (You may want to let it cool first and ring out any excess water - too much water will make the spinach dip break). |
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3
Done
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Make the DipPeel and mince the garlic. Remove the seeds from the jalapenos and tomatoes and chop. Grate the Parmesan cheese. Slice half of the fresh Mozzarella to use on top, and crumble the remaining mozzarella cheese for the mixture. Combine everything with the cream cheese, sour cream, spinach, garlic, Parmesan cheese, and the crumbled mozzarella cheese and mix well. Note: Grated fresh Parmesan is my preferred choice - it elevates the dish and brings more richness to it. Using pre-grated or powdered Parmesan cheese works, however. The same goes for the mozzarella cheese - fresh mozzarella cheese just tastes better and is creamier than pre-shredded and bagged cheese. Optional: add some fresh chopped parsley. Season with salt and pepper to your liking. |
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4
Done
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Add the spinach dip mixture to the baking dish. Toss with the cooked pasta and chicken. Top with the remaining mozzarella cheese. Bake for 20-25 minutes until the cheese is melted. If desired, put the oven on broiler add another layer of cheese and broil for 2-3 minutes to brown the cheese a bit for more texture. Serve warm. |
