Artichoke Dip Casserole

Ingredients

• 12 ounces short whole wheat pasta
• 1 T olive oil
• Kosher salt and pepper
• 4 cloves garlic, minced
• 1 tsp onion powder
• 3/4 cups fat-free Greek yogurt
• 4 ounces 1/3 less fat cream cheese, at room temperature
• 2 T low-fat mayonnaise
• 1/2 cup grated Parmesan
• 2 tsp lemon zest
• 1 T lemon juice
• 1 bunch kale, finely chopped (or use 1 package frozen chopped kale)
• 1 can (13.5 oz) artichoke hearts in brine, rinsed, squeezed of excess moisture and chopped
• 1–2 cups shredded cooked chicken
• 1/2 cup grated cheddar, mozzerella, or blend of cheeses

Instructions

1. Heat oven to 425.
2. Cook the pasta according to the package directions.
3. Meanwhile, heat olive oil in a large skillet and add chopped kale. Cook until just beginning to wilt, then add minced garlic and onion powder. Continue cooking until kale is wilted. Remove from heat.
4. In a large bowl, combine yogurt, cream cheese, mayonnaise, Parmesan, lemon zest and lemon juice and mix well. Add cooked kale, artichokes, and chicken and mix to combine.
5. When pasta is cooked, drain well and add to yogurt mixture, stirring well to coat.
6. Spray an 8 x 8 casserole dish with spray oil. Pour pasta mixture into prepared dish and top with shredded cheeses.
7. Bake until edges are bubbly and cheese begins to brown. If necessary, run under the broiler for a few seconds to get a nice brown crust on top.

Notes

https://laughinglemonpie.com/artichoke-dip-casserole/

Copyright Laughing Lemon Pie, LLC unless otherwise noted.