Name: Baked Spinach Artichoke Dip with Toasted Pita
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.5 oz cooked shredded chicken breast; 0.5 cup non-fat Greek yogurt; 0.5 oz grated parmesan cheese; 1 cup fresh spinach; 0.5 cup canned artichoke hearts; 1 clove garlic; 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 spinach and artichoke dip baked with tender shredded chicken and served with warm, crispy toasted pita triangles for a satisfying crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

56.5g

Fat

9.5g

Carbs

46.2g

SERVINGS

1 serving

INGREDIENTS

3.5 oz cooked shredded chicken breast

0.5 cup non-fat Greek yogurt

0.5 oz grated parmesan cheese

1 cup fresh spinach

0.5 cup canned artichoke hearts

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 medium whole wheat pita

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Finely chop the fresh spinach, canned artichoke hearts, and garlic clove.
3
In a medium mixing bowl, combine the shredded chicken breast, non-fat Greek yogurt, half of the parmesan cheese, chopped spinach, artichokes, garlic, sea salt, and black pepper.
4
Stir the mixture until well combined and transfer it into a small oven-safe baking dish.
5
Top the mixture with the remaining parmesan cheese and bake for 15 to 20 minutes until the edges are bubbling and the top is lightly golden.
6
While the dip is baking, slice the whole wheat pita into eight triangles and toast them in the oven for 5 minutes until crisp.
7
Remove the dip from the oven and serve immediately with the warm, toasted pita triangles.