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.

Baked Spinach Artichoke Dip with Toasted Pita

YOUR SOLIN GENERATED RECIPE

Baked Spinach Artichoke Dip with Toasted Pita

Creamy Greek yogurt and blended cottage cheese bake into a bubbly, savory dip loaded with tender artichokes and vibrant spinach, served with crisp toasted pita.

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NUTRITION

443kcal
Protein
39.9g
Fat
12.6g
Carbs
53.3g

SERVINGS

1 serving

INGREDIENTS

0.33 cup non-fat Greek yogurt

0.25 cup low-fat cottage cheese

1 cup canned artichoke hearts

2 cups fresh baby spinach

2 tbsp grated parmesan cheese

1 oz shredded part-skim mozzarella cheese

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 whole whole-wheat pita bread

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Place the low-fat cottage cheese into a blender and process until completely smooth and creamy.

  • 3

    In a medium mixing bowl, combine the smooth cottage cheese, non-fat Greek yogurt, chopped artichoke hearts, minced garlic, sea salt, and black pepper.

  • 4

    Roughly chop the fresh baby spinach and fold it into the mixture along with the grated parmesan cheese.

  • 5

    Transfer the dip into a small oven-safe baking dish and spread it into an even layer.

  • 6

    Sprinkle the shredded mozzarella cheese over the top of the dip.

  • 7

    Bake for 20 to 25 minutes until the cheese is melted and the edges are bubbling.

  • 8

    While the dip bakes, slice the whole-wheat pita into triangles and toast in the oven or a toaster until golden and crunchy.

  • 9

    Serve the hot spinach artichoke dip immediately with the toasted pita triangles for dipping.

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.

Baked Spinach Artichoke Dip with Toasted Pita

YOUR SOLIN GENERATED RECIPE

Baked Spinach Artichoke Dip with Toasted Pita

Creamy Greek yogurt and blended cottage cheese bake into a bubbly, savory dip loaded with tender artichokes and vibrant spinach, served with crisp toasted pita.

NUTRITION

443kcal
Protein
39.9g
Fat
12.6g
Carbs
53.3g

SERVINGS

1 serving

INGREDIENTS

0.33 cup non-fat Greek yogurt

0.25 cup low-fat cottage cheese

1 cup canned artichoke hearts

2 cups fresh baby spinach

2 tbsp grated parmesan cheese

1 oz shredded part-skim mozzarella cheese

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 whole whole-wheat pita bread

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Place the low-fat cottage cheese into a blender and process until completely smooth and creamy.

  • 3

    In a medium mixing bowl, combine the smooth cottage cheese, non-fat Greek yogurt, chopped artichoke hearts, minced garlic, sea salt, and black pepper.

  • 4

    Roughly chop the fresh baby spinach and fold it into the mixture along with the grated parmesan cheese.

  • 5

    Transfer the dip into a small oven-safe baking dish and spread it into an even layer.

  • 6

    Sprinkle the shredded mozzarella cheese over the top of the dip.

  • 7

    Bake for 20 to 25 minutes until the cheese is melted and the edges are bubbling.

  • 8

    While the dip bakes, slice the whole-wheat pita into triangles and toast in the oven or a toaster until golden and crunchy.

  • 9

    Serve the hot spinach artichoke dip immediately with the toasted pita triangles for dipping.