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Spinach Artichoke Dip Casserole

January 19, 2016 By Meagan Fikes 2 Comments

Spinach Artichoke Dip Casserole | Spinach artichoke dip can be an entree too! This chicken casserole has a dairy free spinach artichoke dip baked right in. | eatsomethingdelicious.com

Spinach Artichoke Dip Casserole | Spinach artichoke dip can be an entree too! This chicken casserole has a dairy free spinach artichoke dip baked right in. | eatsomethingdelicious.com

This is such a cool dish because spinach artichoke dip is usually reserved for parties and restaurant appetizers. That stuff is too tasty and addicting to have limits like that. This casserole combines spinach artichoke dip with chicken and rice (or cauliflower rice) to make it a filling meal.


I got the idea for this casserole because a friend asked me for spinach-based entrée ideas. I told him it was just an idea and I didn’t have a recipe but he really wanted to make it. Since I was working and couldn’t do any recipe testing, he trusted me enough to text him a recipe that might work… and it actually did! I had all the ingredients on-hand so I made it the next day to try it out myself.

Spinach Artichoke Dip Casserole | Spinach artichoke dip can be an entree too! This chicken casserole has a dairy free spinach artichoke dip baked right in. | eatsomethingdelicious.com

This recipe calls for frozen spinach to make things simple but you can use fresh too if that’s what you have. After sautéing the cauliflower (if using), add a little fat to the skillet. Once that is heated, add 10 oz of fresh, washed spinach and sauté that until wilted. I usually buy all my spinach frozen because I have a hard time storing it but I just learned a lot of really helpful purchasing and storage tips (as well as just about anything I’ve ever wanted to know about the vegetable!) I had no idea it wouldn’t store longer than three days. I wish I could figure out gardening because both spinach and herbs crap out so quickly. It would be so nice to grow both of them and just pick what I need.

My favorite part about this recipe is the crunchy plantain chip topping. I usually dip plantain chips in my spinach artichoke dip because I can’t eat corn chips.  If you can’t find plantain chips at the store, it’s really easy to make your own:

Peel the plantains and cut them in half. Next, use a mandolin (or a very sharp knife and mad awesome knife skills) to very thinly slice the plantains. Toss in some melted coconut oil or other fat and arrange in a single layer on a baking sheet. Bake 13-16 minutes, or until crispy. Sprinkle with salt and place on a paper towel to cool.

Easy, right?

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Spinach Artichoke Dip Casserole | Spinach artichoke dip can be an entree too! This chicken casserole has a dairy free spinach artichoke dip baked right in. | eatsomethingdelicious.com

Spinach Artichoke Dip Casserole

  • Prep Time: 15 mins
  • Cook Time: 55 mins
  • Total Time: 1 hour 10 mins
  • Yield: 6 servings
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Description

Spinach artichoke dip can be an entree too! This chicken casserole has a dairy free spinach artichoke dip baked right in.


Ingredients

  • 1 lb chicken, cooked and shredded
  • 2 C cooked rice or grated cauliflower
  • 1/2 Tbsp fat of choice for greasing pan
  • Additional 1 Tbsp fat if using cauliflower rice
  • 10 oz frozen spinach, thawed & drained
  • 10 oz jar of artichokes, drained & chopped
  • 1/3 C mushrooms, diced small
  • 8 oz dairy free cream cheese or soft cashew cheese for paleo option, cubed
  • 1 can full fat coconut milk
  • 1/4 C chicken broth
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp garlic powder
  • 4 oz bag plantain chips, crushed

Instructions

  1. Preheat oven to 350ºF and grease a 9×13 inch baking dish.
  2. If using cauliflower rice, sauté in a little bit of fat until translucent.
  3. Add the spinach and artichokes to the baking dish and season with a little of the salt, pepper, and garlic. If the chicken is unseasoned, salt and pepper it. Add the chicken, rice, and cheese to the dish.
  4. In a small saucepan, combine the coconut milk, chicken broth, mushrooms, and some pepper to taste (add salt if the broth is unsalted). Bring to a boil then reduce to a simmer for about 10 minutes.
  5. Pour this mixture over the ingredients in the baking dish. You can strain out the mushrooms if you like. Stir to combine everything.
  6. Bake for 30 minutes or until the center is hot and it starts to bubble around the edges. Top with crushed plantain chips and return to the oven for an additional 15 minutes to allow the topping to toast a bit.

Did you make this recipe?

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Filed Under: Entrees, Recipes Tagged With: artichoke, cashew cheese, Cauliflower rice, Chicken, Coconut milk, dairy free, egg free, Entrees, nightshade free, paleo, Plantain chips, recipes, Spinach

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Comments

  1. Darcie says

    January 20, 2016 at 12:50 pm

    This sounds delightful!!! I love love spinach artichoke dip!

    Reply
    • Meagan says

      January 20, 2016 at 1:34 pm

      Isn’t it the best!? :)

      Reply

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About Meagan

About Meagan

I started out with a passion for creating unique recipes and decorating cakes. In June of 2012, I discovered I was not only severely gluten intolerant but also, many of the foods I was eating I simply couldn't include in my diet anymore. Fortunately, my love for trying new recipes, ingredients, and cooking methods made re-learning how to cook seem more like a fun challenge than an unfortunate circumstance. I'm so happy to say that my dietary restrictions haven't stopped me from doing what I love. I hope you enjoy these recipes as much as I do.

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eatsomethingdelicious

Instagram post 2196682169517249325_472899650 This is another non-cookie treat you can make for the holidays. I included these in my cookie swaps 2 years in a row. They’re called sea turtles because of the addition of sea salt but they are basically a turtle candy made dairy free by using a homemade date caramel. I’ve also started using @jjscocomels a lot which would be an easy, time saving substitute for the date caramel.
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Recipe is at the link in my profile:
@eatsomethingdelicious
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✨TOP 8 QUICK LOOK✨
(May vary due to brands of ingredients, product reformulations, etc so check labels carefully)
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🥛MILK - NO (I used @enjoylifefoods dark chocolate chips)
🍳EGGS - NO
🥜PEANUTS - NO
🌰TREE NUTS - ⚠️ YES
🐟FISH - NO
🦐SHELLFISH - NO
🌱SOY - NO (I used @enjoylifefoods dark chocolate chips)
🌾WHEAT - NO (also free from all other sources of gluten)
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Instagram post 2196007515324545576_472899650 A batch of these candied nuts takes just 15 minutes to make and you only need 3 ingredients - nuts, maple syrup, and cinnamon. It’s a super quick treat you can bring to a holiday party or add to your cookie tins. I also use them in other recipes like my dessert shepherds pie, pecan pie bars, and magic cookie bars.
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You can use whatever nuts you like. I always make pecans for myself because I can always find gluten free pecans but it’s hard for me to find anything else I can eat. When I made these to give away last year, I bought the mixed nuts from Costco to save some money. I can’t eat them since they are processed in a shared facility with gluten containing products (like most nuts 😩) but I felt comfortable cooking with them for other people.
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This recipe has been added to the link in my profile:
@eatsomethingdelicious
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#glutenfree #dairyfree #vegan #foodallergies #candy #foodbloggerpro #paleo #vegetarian #treats #cookieswap #christmas #feedfeed #f52grams #foodstyling #geniusdesserts #glutenfreelife #celiac #FBPrecipe #eatsomethingdelicious
Instagram post 2192325532891389069_472899650 I already have a head start on cookie season and made a batch of my lemon ginger cookies that get requested every year. This recipe for candied ginger & cranberry cookies was inspired by that original lemon ginger recipe.
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The base is a lot like a sugar cookie that has been lightly flavored with orange juice and zest. Then little bites of spicy candied ginger and tangy dried cranberries are mixed in. After baking, the cookies have a soft chewy center with a light crisp outside. I’m having a hard time deciding between these and the lemon ginger this year. I might have to start alternating.
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To make the lemon ginger version, simply omit the cranberries and swap the orange juice and zest for lemon. Recipe is linked in my profile if you want to add these to your cookie tins too!
👉@eatsomethingdelicious
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✨TOP 8 QUICK LOOK✨
(May vary due to brands of ingredients, product reformulations, etc so check labels carefully)
.
🥛MILK - NO
🍳EGGS - ⚠️ YES
🥜PEANUTS - NO
🌰TREE NUTS - ⚠️ YES (contains coconut and recommended GF flour is made in a shared facility with tree nuts)
🐟FISH - NO
🦐SHELLFISH - NO
🌱SOY - ⚠️ No but recommended GF flour is made in a shared facility with soy
🌾WHEAT - NO (also free from all other sources of gluten)
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#baking #foodallergies #glutenfree #dairyfree #foodbloggerpro #christmascookies #cranberry #glutenfreelife #eatsomethingdelicious #f52grams #christmasbaking #feedfeed #f52bakingclub #geniusdesserts #FBPrecipe #celiac #cookies #dessert #candiedginger
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Store this seasoning blend in a spice jar and sprinkle it over sweet potatoes to taste. Baked, fried, steamed, chips, tots,... however you want to make them. My favorite for this seasoning are sweet potato fries. Recipe can be found at the link in my profile:
@eatsomethingdelicious
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I can’t even believe I did 6 recipes this month. These days I’m lucky to get 2 blog posts a month, especially considering it takes about 8 hours per post and I have a toddler who only skips his nap when I’m busy. I’m absolutely exhausted from working on these until 1 or 2 every morning so I’ll probably be taking a break for a week. It’s so hard to slow down when I have so many good seasonal recipes I’m excited about though! I want to make them so bad but I’m just going to try to not think about it.
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#thanksgiving #foodallergies #glutenfree #dairyfree #foodbloggerpro #sweetpotato #spices #glutenfreelife #eatsomethingdelicious #f52grams #fall #feedfeed #FBPrecipe #celiac #glutenfreethanksgiving
Instagram post 2185824212642600974_472899650 I’ve made a lot of new fall and Thanksgiving type recipes lately but I still have lots of good ones from previous years. Here’s a quick look at what I have that would be great for Thanksgiving. All of these recipes are at the link in my profile.
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•sweet potato bread
•Instant Pot mashed carrots
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•sweet & savory thanksgiving sweet potatoes
•thanksgiving leftovers: 2 minute sweet potato bread pudding in a mug
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#thanksgiving #foodallergies #glutenfree #dairyfree #foodbloggerpro #comfortfood #sides #glutenfreelife #eatsomethingdelicious #f52grams #baking #fall #feedfeed #FBPrecipe #celiac #glutenfreethanksgiving #dessert
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I have to admit, I almost sent this out as an email exclusive recipe so no one would have to see the pictures 🙈 But it was for Thanksgiving and I like those types of recipes on the blog to reference later so I posted it anyways! My first thought after hitting “publish” was “omg I can’t believe I just put these photos on my blog” 😂 Seriously, it was the hardest thing I’ve ever had to photograph. Even worse than soup! And that pink casserole dish was a mistake - pink reflections everywhere. Oh well! These are at least better than the first set of photos I took.
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Recipe is now live on the blog. Vegan option included. The link in my profile will take you to it:
@eatsomethingdelicious
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#thanksgiving #foodallergies #glutenfree #dairyfree #foodbloggerpro #greenbeancasserole #comfortfood #sides #glutenfreelife #vegan #vegetarian #eatsomethingdelicious #f52grams #casserole #feedfeed #FBPrecipe #celiac #glutenfreethanksgiving
Instagram post 2181565993279694379_472899650 If you’re planning on making my sweet potato bread this Thanksgiving, be sure to bookmark this recipe. If you have just a slice or two leftover, that’s all you need to make this sweet potato bread pudding. It all cooks in a mug in the microwave in about two minutes. That’s about all the cooking I can manage the day after Thanksgiving anyway!
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I’m also excited to have an excuse to incorporate my Eat Something Delicious logo mugs into a few photos! I kept some photos with it and some with the plain mugs.
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#thanksgiving #foodallergies #glutenfree #dairyfree #foodbloggerpro #thanksgivingleftovers #breadpudding #mugcake #glutenfreelife #eatsomethingdelicious #f52grams #dessert #feedfeed #geniusdesserts #sweetpotato #FBPrecipe #celiac #glutenfreethanksgiving
Instagram post 2180030659316226884_472899650 CRANBERRY SAUCE WITH VEGAN/DYE FREE OPTION:
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Ingredients:
• 2 C fresh cranberries
• 20 oz can of pineapple, juice reserved
• 1/2 C pecans
• 1 orange with zest
• 1 C sugar
• 1 package cherry flavored gelatin *see notes for vegan/dye free substitute
• 1 package cranberry flavored gelatin *see notes for vegan/dye free substitute
• 1 C hot water
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Directions:
1. In a food processor (I prefer to process each ingredient individually, especially the orange), pulse the cranberries, pineapple (if not using already crushed pineapple), pecans, and orange. Don’t overprocess, chunky is good! However, feel free to pulverize the orange since the membrane is a little tough. Stir in the orange zest and set aside.
2. Combine the sugar and gelatin or JEL in a large bowl. Whisk in the hot water and continue whisking until the sugar is dissolved. Stir in the pineapple juice and processed ingredients from step 1. You’ll need to work quickly if using JEL as it sets rapidly at room temperature. Transfer to the refrigerator and serve chilled.
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Notes:
• If you need this to be vegan and dye free, substitute both gelatin packages for 2 packages of cherry JEL dessert by @bakolnatural.
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• I’ve had a hard time finding cranberry gelatin in recent years so feel free to substitute it for a 2nd cherry flavor.
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• Yes, 1 cup of sugar is a lot, even for me. This is what my traditional family recipe uses so I left it that way but today, I tend to scale it back to about 2/3-3/4 of a cup. Adjust to your personal taste.
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#thanksgiving #foodallergies #glutenfree #dairyfree #vegan #vegetarian #foodbloggerpro #glutenfreelife #eatsomethingdelicious #f52grams #sides #feedfeed #FBPrecipe #celiac #cranberrysauce #seasonal #cranberries #glutenfreethanksgiving
Instagram post 2177144853702560737_472899650 There are so many Thanksgiving recipes on my list to work on and just not enough time to get them all finished. I’m trying to pick out what I think will be the best ones and I’m so glad I chose to make this sweet potato bread!
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I always make the cranberry sauce every Thanksgiving and I was trying to pick one or two more sides. This is definitely going to be one of them.
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At first glance, it kind of looks like a dessert-like pumpkin bread but that’s not what I wanted. This bread has much less sugar than that and is intended to be served as an appetizer or side with butter. Seriously, it’s so good with lots of butter. It does have a hint of sweetness and the pumpkin pie spice, vanilla, and sweet potato definitely give it a fall flavor.
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It’s also moist and dense like banana bread but not nearly as wet and sticky. I guess it’s one of those things that’s hard to describe and you just have to try it.
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Recipe is now live on the blog. The link is in my profile.
@eatsomethingdelicious
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#fall #thanksgiving #sweetpotato #foodallergies #glutenfree #baking #feedfeed #feedfeedglutenfree #dairyfree #foodbloggerpro #sides #appetizers #f52grams #bread #f52bakingclub #glutenfreelife #fbprecipe
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