YOUR SOLIN GENERATED RECIPE
Baked Spinach Artichoke Dip with Toasted Pita
Creamy Greek yogurt and blended cottage cheese are baked with shredded chicken, spinach, and artichokes for a bubbly, protein-packed dip served with crisp toasted pita.
INGREDIENTS
0.5 cup Nonfat Greek yogurt
0.25 cup Low-fat cottage cheese
2 oz Cooked chicken breast
1 cup Frozen spinach
0.5 cup Canned artichoke hearts
1 tbsp Parmesan cheese
1 medium Whole wheat pita
0.25 tsp Garlic powder
0.25 tsp Onion powder
0.13 tsp Sea salt
0.13 tsp Black pepper
PREPARATION
Preheat your oven to 375°F.
Place the low-fat cottage cheese into a small blender or food processor and blend until the texture is completely smooth and creamy.
Thaw the frozen spinach and place it in a clean kitchen towel, squeezing firmly to remove as much liquid as possible.
In a medium mixing bowl, stir together the blended cottage cheese, Greek yogurt, squeezed spinach, chopped artichoke hearts, shredded chicken, garlic powder, onion powder, sea salt, and black pepper.
Transfer the mixture into a small oven-safe baking dish and level the top with a spoon.
Sprinkle the grated parmesan cheese evenly over the top of the dip.
Bake for 15-20 minutes until the dip is heated through and the cheese on top is golden and bubbly.
While the dip bakes, slice the whole wheat pita into eight triangles and place them on a baking sheet; toast in the oven for the final 5-7 minutes of baking until crisp.
Serve the warm, bubbly dip immediately with the toasted pita triangles for dipping.