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 oz cooked shredded chicken breast; 0.5 cup non-fat Greek yogurt; 1 oz light cream cheese; 1 cup fresh chopped spinach; 0.5 cup canned artichoke hearts; 1 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

Creamy spinach and artichokes baked with protein-rich chicken and Greek yogurt, served with warm, crispy toasted pita triangles.

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NUTRITION

Protein

43.8g

Fat

9.8g

Carbs

51.9g

SERVINGS

1 serving

INGREDIENTS

2 oz cooked shredded chicken breast

0.5 cup non-fat Greek yogurt

1 oz light cream cheese

1 cup fresh chopped spinach

0.5 cup canned artichoke hearts

1 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 (190°C).
2
In a medium mixing bowl, combine the Greek yogurt, light cream cheese, minced garlic, sea salt, and black pepper until the mixture is smooth.
3
Gently fold in the shredded chicken breast, chopped spinach, and chopped artichoke hearts until they are evenly incorporated.
4
Transfer the mixture to a small oven-safe baking dish and sprinkle the grated parmesan cheese evenly over the top.
5
Bake for 15 to 20 minutes until the dip is heated through and the cheese on top is golden and bubbly.
6
While the dip is baking, slice the whole wheat pita into triangles and toast them in a dry pan or the oven until they are crisp.
7
Serve the warm dip immediately with the toasted pita triangles for dipping.