Name: Baked Spinach Artichoke Dip with Toasted Pita
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2.5 oz cooked chicken breast; 0.5 cup plain Greek yogurt; 0.25 cup low-fat cottage cheese; 1 cup frozen chopped spinach; 0.5 cup canned artichoke hearts; 2 tbsp grated parmesan cheese; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 medium 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

Shredded chicken and tangy Greek yogurt baked with earthy spinach and artichokes, served alongside crisp toasted whole wheat pita wedges for a satisfying crunch.

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NUTRITION

Protein

58.3g

Fat

8.3g

Carbs

55.3g

SERVINGS

1 serving

INGREDIENTS

2.5 oz cooked chicken breast

0.5 cup plain Greek yogurt

0.25 cup low-fat cottage cheese

1 cup frozen chopped spinach

0.5 cup canned artichoke hearts

2 tbsp grated parmesan cheese

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 medium whole wheat pita

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PREPARATION

1
Preheat your oven to 375°F.
2
Thaw the frozen spinach and squeeze it firmly in a clean kitchen towel to remove all excess moisture.
3
In a medium mixing bowl, stir together the Greek yogurt, cottage cheese, minced garlic, sea salt, and black pepper until well combined.
4
Fold in the shredded chicken breast, squeezed spinach, chopped artichoke hearts, and half of the grated parmesan cheese.
5
Transfer the mixture into a small oven-safe baking dish and sprinkle the remaining parmesan cheese over the top.
6
Bake for 20 minutes until the dip is heated through and the cheese on top is lightly golden and bubbly.
7
While the dip bakes, slice the whole wheat pita into eight wedges and toast them on a baking sheet for the final 5 minutes of cooking until crisp.