Name: Creamy Spinach Artichoke Baked Dip
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz cooked shredded chicken breast; 0.25 cup nonfat Greek yogurt; 0.5 oz shredded part-skim mozzarella cheese; 1 tbsp grated parmesan cheese; 1 cup frozen spinach; 0.5 cup canned artichoke hearts; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 medium red bell pepper; 5 medium carrots

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Artichoke Baked Dip

Tender shredded chicken baked into a creamy spinach and artichoke base, served with crisp vegetable dippers for a satisfying and velvety meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

57.8g

Fat

10.6g

Carbs

57.3g

SERVINGS

1 serving

INGREDIENTS

4 oz cooked shredded chicken breast

0.25 cup nonfat Greek yogurt

0.5 oz shredded part-skim mozzarella cheese

1 tbsp grated parmesan cheese

1 cup frozen spinach

0.5 cup canned artichoke hearts

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 medium red bell pepper

5 medium carrots

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Thaw the frozen spinach and squeeze it firmly in a kitchen towel to remove as much water as possible.
3
In a medium mixing bowl, combine the shredded chicken, Greek yogurt, squeezed spinach, chopped artichoke hearts, minced garlic, sea salt, and black pepper.
4
Stir in half of the mozzarella and half of the parmesan cheese until well combined.
5
Transfer the mixture into a small oven-safe baking dish and spread it evenly.
6
Sprinkle the remaining mozzarella and parmesan over the top.
7
Bake for 15 to 20 minutes, or until the cheese is melted and the edges are bubbling.
8
While the dip bakes, slice the red bell pepper and carrots into thick sticks for dipping.
9
Remove the dish from the oven and serve immediately with the fresh vegetable sticks.