YOUR SOLIN GENERATED RECIPE
Baked Spinach Artichoke Dip with Toasted Pita
Tender shredded chicken and artichokes baked in a creamy, garlic-infused Greek yogurt base until bubbly and golden brown, served with warm toasted pita wedges.
INGREDIENTS
1.75 oz cooked chicken breast
0.5 cup non-fat Greek yogurt
1 cup frozen spinach
0.5 cup canned artichoke hearts
2 tbsp grated parmesan cheese
0.5 oz shredded part-skim mozzarella cheese
1 clove garlic
0.25 tsp sea salt
0.25 tsp black pepper
1 medium whole wheat pita bread
PREPARATION
Preheat your oven to 375°F (190°C).
Thaw the frozen spinach and squeeze it firmly in a clean kitchen towel to remove as much moisture as possible.
In a medium mixing bowl, combine the shredded cooked chicken, Greek yogurt, squeezed spinach, chopped artichoke hearts, minced garlic, parmesan cheese, sea salt, and black pepper.
Transfer the mixture into a small oven-safe baking dish and spread it into an even layer.
Sprinkle the shredded mozzarella cheese over the top of the dip.
Bake for 15-20 minutes until the dip is heated through and the cheese on top is melted and slightly browned.
While the dip is baking, cut the whole wheat pita into triangles and toast them in a dry skillet or toaster oven until crisp.
Remove the dip from the oven and serve immediately with the warm toasted pita wedges.