Name: Baked Spinach Artichoke Dip with Toasted Pita
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 oz shredded chicken breast; 0.5 cup non-fat plain Greek yogurt; 1 cup frozen chopped spinach; 0.5 cup canned artichoke hearts; 2 tbsp grated 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

Oven-baked shredded chicken and creamy Greek yogurt spinach dip served with crunchy toasted pita wedges for a savory, protein-packed meal.

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NUTRITION

Protein

46.4g

Fat

7.8g

Carbs

50.9g

SERVINGS

1 serving

INGREDIENTS

2 oz shredded chicken breast

0.5 cup non-fat plain Greek yogurt

1 cup frozen chopped spinach

0.5 cup canned artichoke hearts

2 tbsp grated 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
Thaw the frozen spinach and squeeze out all excess moisture using a clean kitchen towel to ensure the dip stays thick.
3
Roughly chop the canned artichoke hearts into bite-sized pieces.
4
In a medium mixing bowl, combine the shredded chicken, Greek yogurt, spinach, artichokes, 1 tablespoon of parmesan cheese, garlic powder, salt, and pepper.
5
Transfer the mixture to a small oven-safe baking dish and sprinkle the remaining tablespoon of parmesan cheese evenly over the top.
6
Bake for 15-20 minutes until the dip is heated through and the cheese on top is lightly golden.
7
While the dip bakes, slice the whole wheat pita into wedges and toast them in the oven for 5 minutes until crisp.
8
Serve the warm dip immediately with the toasted pita wedges for dipping.