Name: Baked Spinach Artichoke Dip with Toasted Pita
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Greek yogurt; 0.5 cup cottage cheese; 1 cup frozen spinach; 1 cup canned artichoke hearts; 0.5 oz shredded mozzarella cheese; 1 tbsp grated parmesan cheese; 0.5 tsp garlic powder; 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

Creamy Greek yogurt and cottage cheese baked with tender artichokes and spinach, served with crisp, toasted pita wedges for a satisfying crunch.

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NUTRITION

Protein

52.9g

Fat

7.8g

Carbs

64.3g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Greek yogurt

0.5 cup cottage cheese

1 cup frozen spinach

1 cup canned artichoke hearts

0.5 oz shredded mozzarella cheese

1 tbsp grated parmesan cheese

0.5 tsp garlic powder

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 (190°C).
2
Place the cottage cheese in a blender or food processor and pulse until completely smooth and creamy.
3
In a medium mixing bowl, stir together the blended cottage cheese, Greek yogurt, thawed and squeezed-dry spinach, chopped artichoke hearts, garlic powder, sea salt, and black pepper.
4
Transfer the mixture into a small oven-safe baking dish and spread it evenly.
5
Sprinkle the shredded mozzarella and grated parmesan cheese over the top of the dip.
6
Bake for 15 to 20 minutes, or until the cheese is melted and the dip is bubbling around the edges.
7
While the dip is baking, slice the whole wheat pita into eight triangles and toast them in the oven or a toaster until golden and crisp.
8
Serve the hot dip immediately with the toasted pita wedges for dipping.