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 cup frozen chopped spinach; 0.5 cup canned artichoke hearts; 1 tbsp grated Parmesan cheese; 0.5 oz shredded part-skim mozzarella 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

Baked chicken and Greek yogurt dip with tender artichokes and spinach, served with warm, crispy toasted pita triangles.

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NUTRITION

Protein

50.1g

Fat

9.0g

Carbs

52.8g

SERVINGS

1 serving

INGREDIENTS

2 oz cooked shredded chicken breast

0.5 cup non-fat Greek yogurt

1 cup frozen chopped spinach

0.5 cup canned artichoke hearts

1 tbsp grated Parmesan cheese

0.5 oz shredded part-skim mozzarella 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 shredded chicken, Greek yogurt, thawed and squeezed-dry spinach, chopped artichokes, and minced garlic.
3
Stir in the sea salt, black pepper, and Parmesan cheese until the mixture is well blended.
4
Transfer the mixture into a small oven-safe baking dish and top evenly with the shredded mozzarella cheese.
5
Bake for 15 to 20 minutes until the dip is heated through and the cheese on top is bubbly and lightly browned.
6
While the dip is baking, cut the whole wheat pita into triangles and toast them in a toaster oven or dry skillet until they are crispy.
7
Remove the dip from the oven and serve immediately alongside the warm pita triangles.