SPINACH ARTICHOKE DIP NEAR ME RECIPES

Steps:

• Preheat the oven to 375°F. Spray a 9 x 13 casserole dish with nonstick spray.
• In a small bowl combine spinach, scallions, artichoke, red pepper, garlic and dill. Pour into the casserole dish spreading evenly.
• In another bowl, whisk together the eggs, egg whites, milk, parmesan, salt and pepper. Mix in feta cheese and pour over vegetables.
• Bake until a knife inserted near the center comes out clean, 32 to 35 minutes.
• Let stand 8 to 10 minutes before cutting into 8 pieces.

Steps:

• Heat a large non-stick skillet (with high sides) over medium heat. Lightly mist pan with olive oil spray.
• Working in two batches, add artichokes and char until dark golden—3 to 4 minutes. Remove to a plate.
• Season chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
• Spray pan with more oil, add chicken to the pan and cook 5 minutes, turning half way through cooking. Transfer to a plate and set aside.
• Spray pan with additional oil, add onions, garlic, and 2 teaspoons oregano. Cook, stirring, until onions are softened and golden, 4 minutes.
• Stir in tomatoes and kale, sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper.
• Add 2 tablespoons lemon juice and 2 1/4 cups of water, Stir in cavatappi, cover and cook for 10 minutes.
• Cut chicken into 1-inch pieces.
• Remove cover, stir in chicken and artichokes. Reduce heat to medium-low, cover and cook for 5 more minutes or until pasta is al dente and chicken is reheated.
• Remove cover and cook off any excess liquid if necessary.
• Serve topped with parmesan (if using). remaining oregano, and more salt and black pepper to taste.