Name: Baked Spinach Artichoke Dip with Toasted Pita
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz cooked shredded chicken breast; 0.25 cup plain non-fat Greek yogurt; 2 cup fresh spinach; 0.5 cup canned artichoke hearts; 2 tbsp grated parmesan cheese; 1 clove garlic; 1 medium whole wheat pita; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp olive oil

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 wilted spinach until bubbly and golden, served with crispy toasted pita points.

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NUTRITION

Protein

55.1g

Fat

14.2g

Carbs

45.3g

SERVINGS

1 serving

INGREDIENTS

4 oz cooked shredded chicken breast

0.25 cup plain non-fat Greek yogurt

2 cup fresh spinach

0.5 cup canned artichoke hearts

2 tbsp grated parmesan cheese

1 clove garlic

1 medium whole wheat pita

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

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PREPARATION

1
Preheat oven to 375°F.
2
In a medium bowl, combine shredded chicken, Greek yogurt, chopped artichoke hearts, and minced garlic.
3
Steam the spinach until wilted, squeeze out excess moisture, and stir into the chicken mixture.
4
Season with sea salt and black pepper, then fold in half of the parmesan cheese.
5
Transfer the mixture to a small oven-safe baking dish and sprinkle the remaining parmesan on top.
6
Bake for 15-20 minutes until the cheese is melted and the edges are bubbling.
7
While the dip bakes, brush the pita with olive oil, cut into triangles, and toast in the oven for 5-7 minutes until crispy.