Chicken Spinach and Artichoke Nachos


You read that right. I took everything good about nachos and spinach and artichoke dip and married it. Happily. Ever. After.

I had a bunch of apps on my ever running “to make” list of ideas so a few became dinner one night.


3 cups fresh spinach, chopped fine
1 pkg frozen artichoke hearts (not jared in oil)
8 oz cream cheese (or plain greek yogurt)
½ cup prepared alfredo sauce
1 tbs chopped garlic
1 chicken breast, shredded
8 oz shredded mozzarella
multigrain tortilla chips


Cook chicken breast and shred when cooled slightly.
Add artichoke hearts, cream cheese, alfredo sauce, and garlic to a large large saute pan over medium heat for about 5 minutes.
Once the cream cheese is melted, add the chicken and ½ cup of the shredded cheese.
Stir the dip well, turn the temperature to low, and begin layering chips, dip and shredded mozzarella. Make one layer with about ⅓ of the dip, cheese, and chips.
Melt in the oven at 375 degrees until melted.
Layer more chips, dip, and mozzarella.
Melt in the oven at 375 degrees until melted.
Top with remaining.

Trust me. The layers melted before more layers are crucial. If you layer, layer, and layer and then melting will mean your bottom layers aren’t going to be melted and the top will be cooked too much.
I had some leftover chicken and sundried tomato alfredo pasta with lots of leftover chicken. I shredded it up which made for a wayyy better use of the leftovers than I planned!

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