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 shredded chicken baked with tender artichokes and spinach, served alongside warm, crunchy toasted pita wedges.

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NUTRITION

387kcal
Protein
45.3g
Fat
6.3g
Carbs
47.0g

SERVINGS

1 serving

INGREDIENTS

1.75 oz cooked shredded chicken breast

0.25 cup non-fat Greek yogurt

0.25 cup low-fat cottage cheese

0.5 cup chopped canned artichoke hearts

1 cup fresh baby spinach

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

    Place the cottage cheese in a small blender or food processor and blend until completely smooth and creamy.

  • 3

    Sauté the fresh baby spinach in a dry skillet over medium heat until wilted, then transfer to a clean kitchen towel and squeeze out all excess moisture.

  • 4

    In a medium mixing bowl, combine the shredded chicken, Greek yogurt, blended cottage cheese, chopped artichokes, wilted spinach, minced garlic, sea salt, and black pepper.

  • 5

    Stir the mixture until well combined and transfer it into a small oven-safe baking dish.

  • 6

    Sprinkle the grated parmesan cheese evenly over the top of the dip.

  • 7

    Bake for 15 to 20 minutes, or until the dip is heated through and the cheese is lightly golden.

  • 8

    While the dip bakes, slice the whole wheat pita into eight wedges and place them on a baking sheet to toast in the oven for the last 5 to 7 minutes of cooking time until crisp.

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 shredded chicken baked with tender artichokes and spinach, served alongside warm, crunchy toasted pita wedges.

NUTRITION

387kcal
Protein
45.3g
Fat
6.3g
Carbs
47.0g

SERVINGS

1 serving

INGREDIENTS

1.75 oz cooked shredded chicken breast

0.25 cup non-fat Greek yogurt

0.25 cup low-fat cottage cheese

0.5 cup chopped canned artichoke hearts

1 cup fresh baby spinach

1 tbsp grated parmesan cheese

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 medium whole wheat pita

PREPARATION

  • 1

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

  • 2

    Place the cottage cheese in a small blender or food processor and blend until completely smooth and creamy.

  • 3

    Sauté the fresh baby spinach in a dry skillet over medium heat until wilted, then transfer to a clean kitchen towel and squeeze out all excess moisture.

  • 4

    In a medium mixing bowl, combine the shredded chicken, Greek yogurt, blended cottage cheese, chopped artichokes, wilted spinach, minced garlic, sea salt, and black pepper.

  • 5

    Stir the mixture until well combined and transfer it into a small oven-safe baking dish.

  • 6

    Sprinkle the grated parmesan cheese evenly over the top of the dip.

  • 7

    Bake for 15 to 20 minutes, or until the dip is heated through and the cheese is lightly golden.

  • 8

    While the dip bakes, slice the whole wheat pita into eight wedges and place them on a baking sheet to toast in the oven for the last 5 to 7 minutes of cooking time until crisp.