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 Cooked chicken breast; 0.33 cup Non-fat Greek yogurt; 0.5 cup Frozen chopped spinach; 0.5 cup Canned artichoke hearts; 1 tbsp Parmesan cheese; 0.5 tsp Garlic powder; 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

Creamy Greek yogurt and shredded chicken baked with tender artichokes and spinach, served with golden, toasted pita wedges for a satisfying crunch.

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NUTRITION

Protein

56.2g

Fat

8.3g

Carbs

49.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Cooked chicken breast

0.33 cup Non-fat Greek yogurt

0.5 cup Frozen chopped spinach

0.5 cup Canned artichoke hearts

1 tbsp Parmesan cheese

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 medium Whole wheat pita

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Ensure the frozen spinach is fully thawed and squeezed dry to remove all excess moisture before measuring.
3
In a medium mixing bowl, combine the cooked shredded chicken, Greek yogurt, spinach, chopped artichoke hearts, garlic powder, sea salt, and black pepper.
4
Fold in half of the parmesan cheese until the mixture is uniform and creamy.
5
Transfer the mixture into a small oven-safe baking dish and sprinkle the remaining parmesan cheese evenly over the top.
6
Place the dish in the oven and bake for 15 to 20 minutes until the dip is bubbling and the cheese has melted.
7
While the dip bakes, slice the whole wheat pita into eight triangles and place them on a separate baking sheet to toast in the oven for the final 5 minutes.
8
Remove from the oven and serve the warm dip immediately with the crisp pita wedges.