YOUR SOLIN GENERATED RECIPE
Creamy Spinach Artichoke Dip with Golden Crust
Tender shredded chicken and artichokes folded into a velvety Greek yogurt base, baked until the cheesy parmesan topping develops a satisfying golden crunch.
INGREDIENTS
2.5 oz Cooked chicken breast
0.25 cup Non-fat Greek yogurt
1 cup Fresh baby spinach
0.5 cup Canned artichoke hearts
1 clove Garlic
1 tbsp Grated parmesan cheese
2 tbsp Shredded mozzarella cheese
1 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Red pepper flakes
1 tsp Lemon juice
PREPARATION
Preheat your oven to 400°F (200°C).
Mince the garlic and roughly chop the artichoke hearts and fresh baby spinach.
Heat the olive oil in a small skillet over medium heat and sauté the garlic and spinach until the spinach is fully wilted.
In a mixing bowl, combine the shredded chicken, Greek yogurt, chopped artichokes, lemon juice, sea salt, black pepper, and red pepper flakes.
Stir the sautéed spinach and garlic into the chicken mixture until well combined.
Transfer the mixture into a small oven-safe baking dish and spread it into an even layer.
Sprinkle the shredded mozzarella and grated parmesan evenly over the top.
Bake for 15 to 20 minutes, or until the dip is bubbling and the cheese crust is golden brown.