Creamy Spinach Artichoke Dip with Golden Crust

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Spinach Artichoke Dip with Golden Crust

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Artichoke Dip with Golden Crust

Baked shredded chicken and artichokes folded into a velvety spinach-yogurt base, topped with a bubbling golden cheese crust.

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NUTRITION

411kcal
Protein
51.6g
Fat
12.8g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

3 oz cooked shredded chicken breast

0.25 cup nonfat Greek yogurt

1 tbsp low-fat cream cheese

0.5 cup canned artichoke hearts, chopped

1 cup frozen spinach, thawed and squeezed dry

1 tbsp grated parmesan cheese

1 oz shredded part-skim mozzarella cheese

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 medium carrot

1 cup cucumber, sliced

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a medium mixing bowl, combine the shredded chicken, Greek yogurt, cream cheese, chopped artichoke hearts, squeezed spinach, garlic powder, onion powder, sea salt, and black pepper.

  • 3

    Stir the mixture until all ingredients are thoroughly incorporated and the base is creamy.

  • 4

    Transfer the mixture into a small oven-safe baking dish and spread it into an even layer.

  • 5

    Sprinkle the shredded mozzarella and grated parmesan cheese evenly over the top.

  • 6

    Bake for 15 to 20 minutes, or until the cheese is melted and the edges are bubbling and golden.

  • 7

    While the dip bakes, slice the carrot into sticks and the cucumber into rounds.

  • 8

    Serve the warm dip immediately with the fresh vegetable slices for dipping.

Creamy Spinach Artichoke Dip with Golden Crust

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Spinach Artichoke Dip with Golden Crust

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Artichoke Dip with Golden Crust

Baked shredded chicken and artichokes folded into a velvety spinach-yogurt base, topped with a bubbling golden cheese crust.

NUTRITION

411kcal
Protein
51.6g
Fat
12.8g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

3 oz cooked shredded chicken breast

0.25 cup nonfat Greek yogurt

1 tbsp low-fat cream cheese

0.5 cup canned artichoke hearts, chopped

1 cup frozen spinach, thawed and squeezed dry

1 tbsp grated parmesan cheese

1 oz shredded part-skim mozzarella cheese

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 medium carrot

1 cup cucumber, sliced

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a medium mixing bowl, combine the shredded chicken, Greek yogurt, cream cheese, chopped artichoke hearts, squeezed spinach, garlic powder, onion powder, sea salt, and black pepper.

  • 3

    Stir the mixture until all ingredients are thoroughly incorporated and the base is creamy.

  • 4

    Transfer the mixture into a small oven-safe baking dish and spread it into an even layer.

  • 5

    Sprinkle the shredded mozzarella and grated parmesan cheese evenly over the top.

  • 6

    Bake for 15 to 20 minutes, or until the cheese is melted and the edges are bubbling and golden.

  • 7

    While the dip bakes, slice the carrot into sticks and the cucumber into rounds.

  • 8

    Serve the warm dip immediately with the fresh vegetable slices for dipping.