Name: Baked Spinach Artichoke Dip with Toasted Pita
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken breast; 0.25 cup Greek yogurt; 2 tbsp Parmesan cheese; 1 cup Baby spinach; 0.5 cup Artichoke hearts; 1 whole Whole wheat pita; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Lemon juice

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

Baked shredded chicken and artichokes mixed with iron-rich spinach and bubbly parmesan cheese, served with warm, crispy toasted pita wedges.

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NUTRITION

Protein

45.3g

Fat

Carbs

44g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

0.25 cup Greek yogurt

2 tbsp Parmesan cheese

1 cup Baby spinach

0.5 cup Artichoke hearts

1 whole Whole wheat pita

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

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PREPARATION

1
Preheat your oven to 375°F and lightly grease a small oven-safe baking dish.
2
Finely chop the fresh baby spinach and the drained artichoke hearts.
3
In a medium mixing bowl, combine the cooked shredded chicken breast, Greek yogurt, parmesan cheese, spinach, and artichokes.
4
Stir in the garlic powder, sea salt, black pepper, and lemon juice until the mixture is well combined and creamy.
5
Spread the mixture evenly into the prepared baking dish and bake for 15 to 20 minutes until the edges are golden and bubbly.
6
While the dip bakes, slice the pita into triangles and toast them on a separate baking sheet for 5 minutes until crispy.