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; 1 cup Fresh baby spinach; 0.5 cup Canned artichoke hearts; 1 tbsp Grated parmesan cheese; 1 tbsp Shredded mozzarella cheese; 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 Greek yogurt and shredded chicken baked with tender artichokes and vibrant spinach, served with warm, toasted pita wedges for a satisfying crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

58.0g

Fat

9.7g

Carbs

47.2g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Cooked shredded chicken breast

0.5 cup Non-fat Greek yogurt

1 cup Fresh baby spinach

0.5 cup Canned artichoke hearts

1 tbsp Grated parmesan cheese

1 tbsp Shredded mozzarella cheese

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 oven to 375°F.
2
In a medium bowl, combine shredded chicken, Greek yogurt, chopped artichoke hearts, minced garlic, sea salt, and black pepper.
3
Fold in the fresh baby spinach until the leaves are evenly distributed.
4
Transfer the mixture to a small oven-safe baking dish and top with parmesan and mozzarella cheese.
5
Bake for 15-20 minutes until the cheese is melted and the dip is bubbling.
6
While the dip bakes, slice the pita into wedges and toast in the oven for 5 minutes until crispy.
7
Serve the hot dip immediately with the toasted pita wedges.