YOUR SOLIN GENERATED RECIPE
Creamy Spinach Artichoke Dip with Golden Crust
Sautéed spinach and artichokes folded into a creamy Greek yogurt base with shredded chicken, baked until the parmesan topping develops a savory golden crust.
INGREDIENTS
2.5 oz chicken breast
0.5 cup Greek yogurt
1 cup spinach
0.5 cup artichoke hearts
1 oz parmesan cheese
1 tbsp almond flour
1 clove garlic
1 tsp lemon juice
0.25 tsp sea salt
0.25 tsp black pepper
0.13 tsp red pepper flakes
PREPARATION
Preheat your oven to 375°F (190°C).
Sauté the fresh spinach in a pan over medium heat until completely wilted, then place it in a clean kitchen towel and squeeze out all excess moisture thoroughly.
In a medium mixing bowl, combine the shredded cooked chicken breast, Greek yogurt, chopped artichoke hearts, wilted spinach, minced garlic, lemon juice, sea salt, black pepper, and red pepper flakes.
Stir in half of the parmesan cheese until the mixture is well incorporated and creamy.
Transfer the mixture into a small oven-safe baking dish and spread it into an even layer.
In a small bowl, toss the remaining parmesan cheese with the almond flour and sprinkle the mixture evenly over the top of the dip.
Bake for 18-20 minutes until the dip is bubbling at the edges and the topping has developed a savory golden crust.