YOUR SOLIN GENERATED RECIPE
Baked Spinach Artichoke Dip with Toasted Pita
Oven-baked chicken and artichoke hearts folded into a creamy Greek yogurt base, served warm with crisp, toasted whole wheat pita wedges.
INGREDIENTS
3 oz cooked chicken breast
0.5 cup non-fat Greek yogurt
0.5 oz grated parmesan cheese
1 cup fresh baby spinach
0.5 cup canned artichoke hearts
1 medium whole wheat pita
1 clove garlic
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp onion powder
PREPARATION
Preheat your oven to 375°F (190°C).
Finely chop the fresh baby spinach and the drained artichoke hearts.
In a medium mixing bowl, combine the shredded cooked chicken, Greek yogurt, grated parmesan cheese, chopped spinach, and artichoke hearts.
Add the minced garlic, sea salt, black pepper, and onion powder to the bowl and stir until all ingredients are thoroughly incorporated.
Transfer the mixture into a small oven-safe baking dish, smoothing the top with a spatula.
Bake for 15 to 20 minutes until the dip is heated through and the edges are bubbling.
While the dip is baking, slice the whole wheat pita into eight wedges and place them on a baking sheet.
Toast the pita wedges in the oven for the final 5 to 7 minutes of the dip's cooking time until they are golden and firm.
Remove both from the oven and serve the warm dip immediately alongside the toasted pita wedges.