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 oz cooked chicken breast; 0.5 cup non-fat Greek yogurt; 1 cup frozen spinach; 0.5 cup canned artichoke hearts; 1 tbsp grated parmesan cheese; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp onion powder; 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 protein-packed chicken are baked with tender artichokes and vibrant spinach until bubbly and golden, served with warm, toasted pita wedges.

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NUTRITION

Protein

53.9g

Fat

7.3g

Carbs

53.0g

SERVINGS

1 serving

INGREDIENTS

3 oz cooked chicken breast

0.5 cup non-fat Greek yogurt

1 cup frozen spinach

0.5 cup canned artichoke hearts

1 tbsp grated parmesan cheese

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp onion powder

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 through a kitchen towel to remove all excess moisture.
3
In a medium-sized mixing bowl, combine the shredded cooked chicken, Greek yogurt, spinach, chopped artichoke hearts, minced garlic, sea salt, black pepper, and onion powder.
4
Stir the mixture until well combined and transfer it into a small oven-safe baking dish.
5
Sprinkle the grated parmesan cheese evenly over the top of the dip.
6
Bake for 15 to 20 minutes until the dip is heated through and the top is slightly browned.
7
While the dip is baking, slice the whole wheat pita into eight triangles and place them on a baking sheet to toast for 5 minutes until crisp.
8
Remove the dip from the oven and serve immediately with the warm pita wedges.