YOUR SOLIN GENERATED RECIPE
Baked Spinach Artichoke Dip with Toasted Pita
Shredded chicken and Greek yogurt are baked with tender artichokes and vibrant spinach until bubbly and golden, then served alongside crispy toasted pita wedges.
INGREDIENTS
2 oz cooked chicken breast
0.25 cup non-fat Greek yogurt
1 cup frozen spinach
0.5 cup canned artichoke hearts
1 tbsp grated parmesan cheese
1 medium whole wheat pita
1 clove garlic
1 tsp lemon juice
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp red pepper flakes
PREPARATION
Preheat your oven to 375°F (190°C).
Ensure the frozen spinach is fully thawed and squeezed through a kitchen towel to remove all excess moisture.
Roughly chop the canned artichoke hearts and mince the garlic clove.
In a medium-sized mixing bowl, combine the shredded chicken, Greek yogurt, spinach, artichokes, garlic, lemon juice, sea salt, black pepper, and red pepper flakes.
Transfer the mixture into a small oven-safe ramekin or baking dish, smoothing the top with a spoon.
Sprinkle the grated parmesan cheese evenly over the top of the mixture.
Bake for 15-20 minutes until the dip is heated through and the cheese on top is lightly browned and bubbling.
While the dip is baking, cut the whole wheat pita into six or eight wedges.
Toast the pita wedges in a dry skillet over medium heat or in the oven for 3-5 minutes until they are crisp and golden.
Remove the dip from the oven and serve immediately with the warm toasted pita wedges.