Name: Baked Spinach Artichoke Dip with Toasted Pita
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz cooked shredded chicken breast; 0.5 cup nonfat Greek yogurt; 0.25 cup low-fat cottage cheese; 1 cup frozen 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 shredded chicken and artichokes baked with vibrant spinach and Greek yogurt until bubbly, served with warm, toasted pita wedges for a satisfying crunch.

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NUTRITION

Protein

58.1g

Fat

8.2g

Carbs

55.8g

SERVINGS

1 serving

INGREDIENTS

3 oz cooked shredded chicken breast

0.5 cup nonfat Greek yogurt

0.25 cup low-fat cottage cheese

1 cup frozen 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.
2
Place the cottage cheese in a blender or food processor and pulse until completely smooth and creamy.
3
In a medium mixing bowl, stir together the blended cottage cheese, Greek yogurt, minced garlic, sea salt, and black pepper.
4
Squeeze any excess water out of the thawed spinach and fold it into the yogurt mixture along with the shredded chicken and chopped artichoke hearts.
5
Transfer the mixture to a small oven-safe baking dish and sprinkle the grated parmesan cheese evenly over the top.
6
Bake for 15 to 20 minutes until the dip is heated through and the cheese on top is golden and bubbly.
7
While the dip bakes, cut the pita into wedges and toast them in the oven for 5 minutes until crisp, then serve immediately with the warm dip.