YOUR SOLIN GENERATED RECIPE
Creamy Spinach Artichoke Dip with Golden Crostini
Sautéed spinach and artichokes folded into a creamy protein-packed yogurt base with shredded chicken, served with crisp, golden-brown sourdough crostini.
INGREDIENTS
4 oz Chicken breast
0.5 cup Non-fat Greek yogurt
1 cup Baby spinach
0.5 cup Artichoke hearts
1 tbsp Parmesan cheese
1 slice Whole grain sourdough bread
0.5 tbsp Extra virgin olive oil
1 clove Garlic
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Red pepper flakes
PREPARATION
Preheat your oven to 375°F (190°C).
Slice the sourdough bread into thin rounds, brush lightly with olive oil, and place on a baking sheet to toast until golden and crunchy, about 8 minutes.
While the bread toasts, finely mince the garlic and roughly chop the artichoke hearts and baby spinach.
In a small skillet over medium heat, sauté the garlic and spinach with a tiny splash of water until the spinach is fully wilted.
In a mixing bowl, combine the cooked shredded chicken, Greek yogurt, chopped artichokes, sautéed spinach, and grated parmesan cheese.
Stir in the sea salt, black pepper, and red pepper flakes until the mixture is well incorporated.
Transfer the mixture to a small oven-safe ramekin or baking dish and bake for 10-12 minutes until warmed through and slightly bubbly.
Serve the warm dip immediately alongside the golden sourdough crostini.