YOUR SOLIN GENERATED RECIPE
Creamy Spinach Artichoke Dip with Toasted Pita
Sautéed spinach and artichokes folded into a velvety Greek yogurt and chicken base, baked until bubbly and served with crisp, toasted pita triangles.
INGREDIENTS
2.5 oz Cooked chicken breast
0.33 cup Non-fat Greek yogurt
0.5 oz Parmesan cheese
0.5 cup Artichoke hearts
2 cup Baby spinach
1 clove Garlic
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Red pepper flakes
1 medium Whole wheat pita
PREPARATION
Preheat your oven to 375°F (190°C).
In a small skillet over medium heat, wilt the fresh baby spinach with the minced garlic until tender, then remove from heat.
Roughly chop the wilted spinach and the drained artichoke hearts into bite-sized pieces.
In a medium mixing bowl, combine the shredded cooked chicken breast, non-fat Greek yogurt, grated Parmesan cheese, chopped spinach, and artichokes.
Season the mixture with sea salt, black pepper, and red pepper flakes, stirring until well combined.
Transfer the mixture into a small oven-safe baking dish and spread it evenly.
Bake for 15 to 20 minutes until the dip is heated through and the top is slightly golden.
While the dip bakes, slice the whole wheat pita into triangles and toast them in the oven or a toaster until they are crispy.
Serve the warm, creamy dip immediately with the toasted pita triangles for dipping.