
Yields:
6 serving(s)
Prep Time:
10 mins
Total Time:
30 mins
We just turned your favorite party dip into an indulgent one skillet dinner, because we don't play by the rules. đ
Made this? Let us know how it went in the comment section below!
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Ingredients
- 1 Tbsp.
unsalted butterÂ
- 3
cloves garlic, minced
- 2
sliced green onions, whites and light greens separated from dark
- 3/4 lb.
orzo
- 3 1/4 cups
low-sodium chicken broth
Kosher salt
Freshly ground black pepper
- 4 oz.
cream cheese, cubed
- 1/4 cup
freshly grated Parmesan, plus more for serving
- 1
(12-oz.) package frozen artichoke hearts, quarteredÂ
- 3 cups
baby spinach
- 2 tsp.
finely grated lemon zest, plus 1 tbsp. fresh lemon juice
Directions
- Step 1In a large skillet, melt butter over medium. Add garlic and white and light green parts of green onion, cook, stirring occasionally, until just beginning to brown, 1 minute. Add orzo and broth and season with salt and pepper. Bring to a simmer. Cook, stirring frequently, until orzo is just al dente, about 10 minutes.
- Step 2Stir in cream cheese and parmesan until melted and combined. Add artichoke and cook until warmed through. Add spinach and stir until wilted.
- Step 3Remove from heat and add lemon juice and zest. Season with salt and pepper, stir to combine. Sprinkle with green parts of green onion and more parmesan.
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