Name: Baked Spinach Artichoke Dip with Toasted Pita
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.75 oz chicken breast; 0.5 cup plain non-fat Greek yogurt; 1 cup frozen spinach; 0.5 cup canned artichoke hearts; 1 tbsp parmesan cheese; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 medium whole wheat pita

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.

YOUR SOLIN GENERATED RECIPE

Baked Spinach Artichoke Dip with Toasted Pita

Shredded chicken and tender artichokes baked in a creamy, garlic-infused Greek yogurt base until bubbly and golden brown, served with crisp whole wheat pita wedges.

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NUTRITION

Protein

53.9g

Fat

6.2g

Carbs

57.6g

SERVINGS

1 serving

INGREDIENTS

1.75 oz chicken breast

0.5 cup plain non-fat Greek yogurt

1 cup frozen spinach

0.5 cup canned artichoke hearts

1 tbsp parmesan cheese

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 medium whole wheat pita

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PREPARATION

1
Preheat oven to 375°F (190°C).
2
In a medium mixing bowl, combine the shredded chicken, Greek yogurt, thawed and squeezed-dry spinach, chopped artichokes, minced garlic, sea salt, and black pepper.
3
Transfer the mixture to a small oven-safe baking dish and sprinkle the parmesan cheese evenly over the top.
4
Bake for 15-20 minutes until the edges are bubbling and the cheese has turned a light golden color.
5
While the dip bakes, slice the whole wheat pita into triangles and toast them in a toaster oven or on a baking sheet until crisp.
6
Remove the dip from the oven and serve immediately with the warm, toasted pita wedges.