Recipe

Lemon Pepper Chicken Spinach & Artichoke Dip

Name: Lemon Pepper Chicken Spinach & Artichoke Dip
Prep time: 4 min
Cook time: 5 min
Total time: 9 min
Yield: 3
Ingredients: 10 oz Lemon Pepper Chicken Breast (shredded); 4 oz Cream Cheese; 0.5 oz Romano Cheese (grated); 3 oz Mozzarella & Provolone Blend (shredded); 2.25 oz Frozen Collard Greens (cooked); 1.25 oz Artichoke Hearts (chopped); 0.25 tsp Garlic Powder; 0.25 tsp Lemon Zest; Black Pepper (pinch); 3 each Large Tortilla; 0.5 cup Mayonnaise; 1 Tbsp Honey Mustard; 2 Tbsp Fresh Dill; 2 tsp Lemon Juice; 0.5 tsp Black Pepper (coarse ground)

Serves

Cook Time5 mins

Ingredients

10oz

Lemon Pepper Chicken Breast, shredded

4oz

Cream Cheese

½oz

Romano Cheese, grated

3oz

Mozzarella & Provolone Blend, shredded

2¼oz

Frozen Collard Greens, cooked

1¼oz

Artichoke Hearts, chopped

¼tsp

Garlic Powder

¼tsp

Lemon Zest

Black Pepper, pinch

3each

Large Tortilla

½cup

Mayonnaise

1Tbsp

Honey Mustard

2Tbsp

Fresh Dill

2tsp

Lemon Juice

½tsp

Black Pepper, coarse ground

Instructions

01Combine all ingredients for filling together and refrigerate until ready to use
02Whisk together ingredients for sauce and place into a dipping ramekin
03Divide filling evenly into three and place into tortilla
04Fold over to make a quesadilla
05Drizzle olive oil onto griddle and sear each side for 2-3 minutes until golden brown and filling is hot
06Remove from griddle and let rest for 1 minute before cutting into desired number of pieces
07Serve with honey lemon dill dipping sauce