YOUR SOLIN GENERATED RECIPE
Baked Spinach Artichoke Dip with Toasted Pita
Tender shredded chicken and artichokes baked in a creamy Greek yogurt sauce until bubbly and golden, served with crisp toasted pita wedges.
INGREDIENTS
3.5 oz cooked shredded chicken breast
0.5 cup nonfat plain Greek yogurt
1 cup fresh baby 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
PREPARATION
Preheat your oven to 375°F (190°C).
Finely chop the fresh baby spinach and the canned artichoke hearts.
Mince the garlic clove into a fine paste.
In a medium mixing bowl, combine the shredded chicken breast, Greek yogurt, chopped spinach, artichoke hearts, minced garlic, sea salt, and black pepper.
Stir the mixture until all ingredients are thoroughly incorporated and the chicken is well-coated.
Transfer the mixture into a small oven-safe ramekin or baking dish and level the top with a spoon.
Sprinkle the grated Parmesan cheese evenly over the top of the dip.
Place the dish in the oven and bake for 15 to 20 minutes, or until the edges are bubbling and the cheese has turned a light golden brown.
While the dip is baking, slice the whole wheat pita into eight triangular wedges.
During the last 5 minutes of baking, place the pita wedges directly on the oven rack or a small baking sheet to toast until crisp.
Remove the dip and pita from the oven and serve immediately while hot.