YOUR SOLIN GENERATED RECIPE
Baked Spinach Artichoke Dip with Toasted Pita
Tender shredded chicken and earthy artichokes are folded into a creamy Greek yogurt base and baked until the bubbly cheese topping is golden brown.
INGREDIENTS
3 oz Cooked chicken breast
0.5 cup Non-fat Greek yogurt
0.5 cup Canned artichoke hearts
0.5 cup Frozen spinach
1 tbsp Grated parmesan cheese
0.5 oz Shredded part-skim mozzarella 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 your oven to 375°F (190°C).
Ensure the frozen spinach is thawed and squeezed very dry using a kitchen towel to remove all excess moisture.
In a medium mixing bowl, combine the shredded chicken, Greek yogurt, chopped artichoke hearts, squeezed spinach, minced garlic, sea salt, black pepper, and onion powder.
Stir in the grated parmesan cheese until the mixture is well combined.
Transfer the mixture to a small oven-safe baking dish and spread it into an even layer.
Sprinkle the shredded mozzarella cheese evenly over the top.
Bake for 15-20 minutes, or until the dip is heated through and the cheese on top is melted and slightly golden.
While the dip bakes, slice the whole wheat pita into triangles and toast them in a toaster oven or on a dry pan until crisp.
Serve the warm dip immediately with the toasted pita triangles for dipping.