YOUR SOLIN GENERATED RECIPE
Baked Spinach Artichoke Dip with Toasted Pita
Baked shredded chicken and Greek yogurt with tender artichokes and spinach until bubbly and golden, served with warm, toasted pita wedges.
INGREDIENTS
3 oz cooked shredded chicken breast
0.5 cup nonfat Greek yogurt
0.5 cup canned artichoke hearts
0.5 cup frozen spinach
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
PREPARATION
Preheat oven to 375°F (190°C).
In a medium mixing bowl, combine the shredded chicken, Greek yogurt, chopped artichoke hearts, thawed and squeezed dry spinach, minced garlic, sea salt, and black pepper.
Fold in half of the shredded mozzarella and all of the grated parmesan cheese until well incorporated.
Transfer the mixture to a small oven-safe baking dish and top with the remaining mozzarella cheese.
Bake for 15-20 minutes until the cheese is melted and the edges are bubbly.
While the dip bakes, slice the whole wheat pita into wedges and toast in a dry skillet or toaster oven until crisp.
Serve the hot dip immediately with the toasted pita wedges for dipping.