YOUR SOLIN GENERATED RECIPE
Creamy Spinach Artichoke Baked Dip
Baked chicken and artichokes in a velvety spinach and Greek yogurt sauce, served with toasted sourdough for a satisfying crunch.
INGREDIENTS
4 oz chicken breast
0.25 cup Greek yogurt
0.25 cup cottage cheese
1 cup fresh spinach
0.5 cup artichoke hearts
1 tbsp parmesan cheese
1 clove garlic
0.25 tsp sea salt
0.25 tsp black pepper
1 slice sourdough bread
PREPARATION
Preheat your oven to 375°F (190°C).
Place the cottage cheese in a high-speed blender and process until completely smooth and creamy.
In a medium mixing bowl, combine the smooth cottage cheese, Greek yogurt, minced garlic, sea salt, and black pepper.
Finely chop the fresh spinach and artichoke hearts, then fold them into the yogurt mixture along with the shredded chicken breast.
Transfer the mixture into a small oven-safe baking dish and spread it into an even layer.
Sprinkle the grated parmesan cheese over the top and bake for 18 to 20 minutes until the edges are bubbling and the cheese is golden.
While the dip bakes, toast the sourdough bread until crisp and serve it immediately alongside the warm bake.