YOUR SOLIN GENERATED RECIPE
Baked Spinach Artichoke Dip with Toasted Pita
Creamy Greek yogurt and shredded chicken are baked with tender artichokes and spinach into a bubbly, savory dip served with crisp toasted pita wedges.
INGREDIENTS
0.5 cup non-fat Greek yogurt
2.5 oz cooked shredded chicken breast
0.5 cup canned artichoke hearts
2 cup fresh baby spinach
1 tbsp grated parmesan cheese
1 clove garlic
0.25 tsp sea salt
0.25 tsp black pepper
1 whole whole wheat pita
PREPARATION
Preheat your oven to 375°F and lightly grease a small oven-safe baking dish.
Steam or sauté the fresh baby spinach until completely wilted, then squeeze out all excess moisture and roughly chop.
In a medium mixing bowl, combine the Greek yogurt, shredded chicken, chopped artichoke hearts, wilted spinach, minced garlic, sea salt, and black pepper.
Transfer the mixture into the prepared baking dish and sprinkle the grated parmesan cheese evenly over the top.
Bake for 15-20 minutes until the dip is heated through and the cheese on top is slightly golden.
While the dip is in the oven, slice the whole wheat pita into triangles and toast them in the oven or a toaster until they are crisp.
Serve the warm, bubbly dip immediately with the toasted pita wedges for dipping.