YOUR SOLIN GENERATED RECIPE
Creamy Spinach Artichoke Dip with Golden Crust
Tender shredded chicken and artichokes baked in a velvety Greek yogurt sauce, finished with a golden, bubbly cheese crust that provides a satisfying crunch.
INGREDIENTS
4 oz cooked shredded chicken breast
0.5 cup nonfat Greek yogurt
0.5 cup canned artichoke hearts
1 cup fresh baby spinach
1 clove garlic
1 tbsp grated parmesan cheese
0.5 oz shredded part-skim mozzarella cheese
1 tsp extra virgin olive oil
1 cup sliced red bell peppers
0.5 tsp lemon juice
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp onion powder
PREPARATION
Preheat your oven to 375°F and lightly grease a small baking dish with the olive oil.
In a medium bowl, combine the shredded chicken, Greek yogurt, chopped artichoke hearts, spinach, minced garlic, lemon juice, and spices.
Fold in the grated parmesan cheese until the mixture is creamy and well incorporated.
Spread the mixture evenly into the prepared baking dish.
Top with the shredded mozzarella cheese to create an even layer.
Bake for 15 to 20 minutes until the dip is bubbling and the cheese top is beautifully golden brown.
Remove from the oven and serve immediately with the sliced red bell peppers for dipping.