YOUR SOLIN GENERATED RECIPE
High-Protein Spinach Artichoke Chicken Dip
Oven-baked shredded chicken breast folded into a velvety spinach and artichoke base made with protein-rich cottage cheese and savory parmesan.
INGREDIENTS
2.5 oz Chicken breast
0.5 cup Low-fat cottage cheese
0.25 cup Non-fat Greek yogurt
1 cup Fresh spinach
0.5 cup Artichoke hearts
1 tbsp Parmesan cheese
1 tbsp Nutritional yeast
0.5 tbsp Extra virgin olive oil
0.25 tsp Garlic powder
0.25 tsp Onion powder
0.25 tsp Sea salt
0.25 tsp Black pepper
1 cup Red bell pepper
PREPARATION
Preheat oven to 375°F (190°C).
Place the low-fat cottage cheese and non-fat Greek yogurt into a blender and process until completely smooth and creamy.
Heat the extra virgin olive oil in a skillet over medium heat, then add the fresh spinach and sauté until fully wilted.
In a large mixing bowl, combine the cooked and shredded chicken breast, chopped artichoke hearts, sautéed spinach, blended cheese mixture, nutritional yeast, garlic powder, onion powder, sea salt, and black pepper.
Transfer the mixture into a small oven-safe baking dish and sprinkle the parmesan cheese evenly over the top.
Bake for 15-20 minutes until the edges are bubbling and the top is lightly golden.
Remove from the oven and serve immediately with the sliced red bell pepper for a crunchy and satisfying dip experience.