Name: Baked Spinach Artichoke Dip with Toasted Pita
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 oz chicken breast; 0.5 cup non-fat Greek yogurt; 1 cup frozen spinach; 0.5 cup artichoke hearts; 0.5 oz parmesan cheese; 1 medium whole wheat pita; 1 tsp olive oil; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper

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 in a creamy, garlic-infused yogurt base until bubbly and golden, served with crispy, warm whole wheat pita triangles.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

52.8g

Fat

12.0g

Carbs

50.4g

SERVINGS

1 serving

INGREDIENTS

1.5 oz chicken breast

0.5 cup non-fat Greek yogurt

1 cup frozen spinach

0.5 cup artichoke hearts

0.5 oz parmesan cheese

1 medium whole wheat pita

1 tsp olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat oven to 375°F.
2
Squeeze all excess moisture from the thawed spinach using a clean kitchen towel to ensure the dip stays thick.
3
In a medium bowl, combine the shredded chicken, Greek yogurt, spinach, chopped artichoke hearts, minced garlic, sea salt, and black pepper.
4
Stir in half of the parmesan cheese until the mixture is well combined.
5
Transfer the mixture to a small oven-safe baking dish and sprinkle the remaining parmesan evenly over the top.
6
Bake for 15 to 20 minutes until the edges are bubbly and the cheese is lightly melted.
7
While the dip bakes, brush the pita with olive oil, cut into triangles, and toast on a baking sheet for 5-7 minutes until crisp.