Pimento Chicken Poppers & Creamy Pepper Spinach Dip - | WBTV Charlotte

Pimento Chicken Poppers & Creamy Pepper Spinach Dip

Presented by Whole Foods' Andrew Giorgi ~ as seen on WBTV News at Noon
January 31, 2013


Pimento Chicken Poppers

12 Jalapenos, halved and de-seeded/deveined

1 Cooked Rotisserie Chicken, pulled off the bones

8oz Whole Foods Pimento Spread

1/2 Cup Sharp Shredded Cheddar

24 Slices 365 Everyday Value Reduced Sodium Bacon



Pre-Heat Oven to 375 and line a baking sheet with baking paper

1) Half and de-seed/de-vein Jalapenos

2) Pull Chicken Meat off the Bones, both white and dark meat

3) Mix pulled chicken, pimento spread, and cheddar until well combined

4) Spoon mixture into the Jalapeno halves

5) Wrap stuffed halves with bacon

6) Bake just until the Bacon is cooked and crisp

7) Serve warm and enjoy with Sour Cream or Ranch Dressing



Fat Free Creamy Pepper Spinach Dip

6 Bell Peppers, multi-colored, diced

1 Poblano Chile, diced

1 Red Onion, diced

3 Tbsp. Crushed Garlic (apprx. 3-5 cloves)

16oz Fresh or Frozen Spinach

16oz Fat Free plain Greek Yogurt

1 Tbsp. Smoked Paprika

Salt and Pepper to Taste



1) If using Frozen Spinach, thaw and squeeze out excess water

2) Dice your Peppers, Onion, and Garlic

3) Steam Sautee your Pepper, Onion, Garlic Mixture

4) Season with Salt, Pepper, and Paprika

5) Once your vegetables are nice and tender, wilt down your Spinach (if using fresh Spinach), cool to at least room temperature

6) If using Frozen Spinach, mix in with your cooked vegetable mix and cool to room temperature

7) Once cooled mix your Vegetable mixture with Yogurt, until well combined

8) Chill, and serve with cut up vegetables, or in a hearty grain Bread Bowl, or with Gluten Free Lentil Chips


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