Baked Spinach Artichoke Dip with Toasted Pita

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

Baked Spinach Artichoke Dip with Toasted Pita

YOUR SOLIN GENERATED RECIPE

Baked Spinach Artichoke Dip with Toasted Pita

Shredded chicken and Greek yogurt baked with tender artichokes and vibrant spinach until bubbly and golden, served alongside warm toasted pita wedges.

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NUTRITION

419kcal
Protein
40.2g
Fat
9.1g
Carbs
56.0g

SERVINGS

1 serving

INGREDIENTS

1.5 oz cooked shredded chicken breast

0.25 cup plain non-fat Greek yogurt

1 cup frozen chopped spinach

0.5 cup canned artichoke hearts

0.5 oz shredded part-skim mozzarella cheese

1 tbsp grated parmesan cheese

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 medium whole wheat pita bread

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Ensure the frozen spinach is thawed and squeezed very dry using a kitchen towel to remove all excess moisture.

  • 3

    In a medium bowl, combine the shredded chicken, Greek yogurt, spinach, chopped artichokes, minced garlic, sea salt, and black pepper.

  • 4

    Stir in the shredded mozzarella cheese until the mixture is well combined.

  • 5

    Transfer the mixture to a small oven-safe baking dish and level the top with a spoon.

  • 6

    Sprinkle the grated parmesan cheese evenly over the top.

  • 7

    Bake for 15 to 20 minutes until the dip is heated through and the cheese is bubbly.

  • 8

    While the dip is baking, slice the whole wheat pita into triangles and toast them in the oven for 5 minutes until crisp.

  • 9

    Remove the dish from the oven and serve immediately with the toasted pita wedges.

Baked Spinach Artichoke Dip with Toasted Pita

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

Baked Spinach Artichoke Dip with Toasted Pita

YOUR SOLIN GENERATED RECIPE

Baked Spinach Artichoke Dip with Toasted Pita

Shredded chicken and Greek yogurt baked with tender artichokes and vibrant spinach until bubbly and golden, served alongside warm toasted pita wedges.

NUTRITION

419kcal
Protein
40.2g
Fat
9.1g
Carbs
56.0g

SERVINGS

1 serving

INGREDIENTS

1.5 oz cooked shredded chicken breast

0.25 cup plain non-fat Greek yogurt

1 cup frozen chopped spinach

0.5 cup canned artichoke hearts

0.5 oz shredded part-skim mozzarella cheese

1 tbsp grated parmesan cheese

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 medium whole wheat pita bread

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Ensure the frozen spinach is thawed and squeezed very dry using a kitchen towel to remove all excess moisture.

  • 3

    In a medium bowl, combine the shredded chicken, Greek yogurt, spinach, chopped artichokes, minced garlic, sea salt, and black pepper.

  • 4

    Stir in the shredded mozzarella cheese until the mixture is well combined.

  • 5

    Transfer the mixture to a small oven-safe baking dish and level the top with a spoon.

  • 6

    Sprinkle the grated parmesan cheese evenly over the top.

  • 7

    Bake for 15 to 20 minutes until the dip is heated through and the cheese is bubbly.

  • 8

    While the dip is baking, slice the whole wheat pita into triangles and toast them in the oven for 5 minutes until crisp.

  • 9

    Remove the dish from the oven and serve immediately with the toasted pita wedges.