YOUR SOLIN GENERATED RECIPE
Creamy Spinach Artichoke Dip with Toasted Pita
Tender shredded chicken and artichokes baked in a velvety, protein-packed Greek yogurt base until golden and bubbly.
INGREDIENTS
2.5 oz cooked chicken breast
0.75 cup non-fat Greek yogurt
1 cup frozen spinach
0.5 cup canned artichoke hearts
1 clove garlic
1 tbsp grated parmesan cheese
1 medium whole wheat pita
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp onion powder
PREPARATION
Preheat your oven to 375°F (190°C).
Thaw the frozen spinach and squeeze it firmly in a clean kitchen towel to remove as much moisture as possible.
In a medium mixing bowl, stir together the Greek yogurt, minced garlic, sea salt, black pepper, and onion powder until smooth.
Fold in the squeezed spinach, chopped artichoke hearts, and shredded cooked chicken breast until well combined.
Transfer the mixture into a small oven-safe baking dish and sprinkle the grated parmesan cheese evenly over the top.
Bake for 15 to 20 minutes, or until the dip is heated through and the cheese is slightly golden.
While the dip bakes, slice the whole wheat pita into eight triangles and place them on a baking sheet.
Toast the pita triangles in the oven during the last 5 minutes of the dip's cooking time until crisp.
Serve the warm dip immediately with the toasted pita triangles for dipping.