YOUR SOLIN GENERATED RECIPE
Baked Spinach Artichoke Dip with Toasted Pita
Creamy Greek yogurt and cottage cheese base baked with shredded chicken, spinach, and artichokes until bubbly and golden, served with warm toasted pita wedges.
INGREDIENTS
3 oz Cooked shredded chicken breast
0.25 cup Non-fat Greek yogurt
0.25 cup Low-fat cottage cheese
0.5 cup Canned artichoke hearts
1 cup Fresh spinach
0.5 oz Part-skim mozzarella cheese
1 tbsp Grated parmesan cheese
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 oven to 375°F.
Place cottage cheese in a blender or food processor and pulse until completely smooth.
In a medium mixing bowl, combine the smooth cottage cheese, Greek yogurt, minced garlic, onion powder, sea salt, and black pepper.
Chop the fresh spinach and drained artichoke hearts into bite-sized pieces.
Fold the shredded chicken, spinach, and artichokes into the creamy base until well incorporated.
Transfer the mixture to a small oven-safe baking dish and top with shredded mozzarella and parmesan cheese.
Bake for 15-20 minutes until the cheese is melted and the edges are bubbly.
While the dip bakes, slice the pita into triangles and toast in the oven or a toaster until crisp.
Serve the hot dip immediately with the toasted pita wedges.