YOUR SOLIN GENERATED RECIPE
Baked Spinach Artichoke Dip with Toasted Pita
Creamy Greek yogurt and blended cottage cheese create a velvety base for this baked dip loaded with tender artichokes and iron-rich spinach, served with warm, crisp pita wedges.
INGREDIENTS
1 cup Nonfat Greek yogurt
0.5 cup Low-fat cottage cheese
1 oz Part-skim mozzarella cheese
1.5 tbsp Grated parmesan cheese
1 cup Frozen chopped spinach
0.5 cup Canned artichoke hearts
1 clove Garlic
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Red pepper flakes
0.75 medium Whole wheat pita bread
PREPARATION
Preheat your oven to 375°F (190°C).
Thaw the frozen spinach and place it in a fine-mesh sieve, squeezing firmly to remove as much liquid as possible.
Drain the canned artichoke hearts and roughly chop them into small pieces.
Place the cottage cheese in a blender or food processor and pulse until completely smooth and creamy.
In a medium mixing bowl, whisk together the blended cottage cheese, Greek yogurt, minced garlic, sea salt, black pepper, and red pepper flakes.
Fold the squeezed spinach, chopped artichokes, and half of the mozzarella and parmesan cheeses into the yogurt mixture.
Transfer the mixture to a small oven-safe baking dish and top with the remaining mozzarella and parmesan.
Bake for 20-25 minutes until the dip is hot throughout and the cheese on top has turned golden brown.
While the dip is baking, slice the pita bread into triangles and toast them in the oven or a toaster until crisp.
Serve the warm spinach artichoke dip immediately with the toasted pita wedges.