Name: Baked Spinach Artichoke Dip with Toasted Pita
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup nonfat Greek yogurt; 0.5 cup low-fat cottage cheese; 2 tbsp grated parmesan cheese; 1 cup frozen chopped spinach; 1 cup canned artichoke hearts; 2 cloves garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp red pepper flakes; 0.5 whole 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 blended cottage cheese baked with tender artichokes and vibrant spinach, served with warm, toasted whole wheat pita for a satisfying crunch.

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NUTRITION

Protein

51g

Fat

Carbs

49g

SERVINGS

1 serving

INGREDIENTS

1 cup nonfat Greek yogurt

0.5 cup low-fat cottage cheese

2 tbsp grated parmesan cheese

1 cup frozen chopped spinach

1 cup canned artichoke hearts

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

0.5 whole whole wheat pita

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Place the cottage cheese in a blender or food processor and pulse until completely smooth and creamy.
3
Ensure the thawed spinach is squeezed very dry using a kitchen towel to remove all excess moisture.
4
In a medium mixing bowl, combine the blended cottage cheese, Greek yogurt, parmesan, dried spinach, chopped artichoke hearts, minced garlic, sea salt, black pepper, and red pepper flakes.
5
Transfer the mixture into a small oven-safe baking dish and spread it into an even layer.
6
Bake for 20 to 25 minutes until the dip is heated through and the edges begin to turn golden brown.
7
While the dip bakes, slice the whole wheat pita into triangles and toast them in a dry pan or the oven until crisp.
8
Serve the warm dip immediately with the toasted pita triangles for dipping.