Name: Baked Spinach Artichoke Dip with Toasted Pita
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz cooked chicken breast; 0.5 cup non-fat Greek yogurt; 1 cup fresh spinach; 0.5 cup canned artichoke hearts; 1 tbsp grated parmesan cheese; 1 medium whole wheat pita; 1 tsp extra virgin olive oil; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp onion powder

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

Tender shredded chicken and artichokes baked in a creamy, garlic-infused yogurt sauce until bubbly and golden, served with crisp toasted pita points.

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NUTRITION

Protein

57.3g

Fat

12.2g

Carbs

43.5g

SERVINGS

1 serving

INGREDIENTS

4 oz cooked chicken breast

0.5 cup non-fat Greek yogurt

1 cup fresh spinach

0.5 cup canned artichoke hearts

1 tbsp grated parmesan cheese

1 medium whole wheat pita

1 tsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp onion powder

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Slice the whole wheat pita into eight triangles, brush lightly with olive oil, and place on a baking sheet.
3
In a medium mixing bowl, combine the shredded chicken, Greek yogurt, chopped spinach, chopped artichoke hearts, minced garlic, salt, pepper, and onion powder.
4
Transfer the mixture to a small oven-safe baking dish and sprinkle the parmesan cheese evenly over the top.
5
Place both the pita triangles and the baking dish in the oven.
6
Bake for 10-12 minutes until the pita is toasted and the dip is heated through and bubbly.
7
Remove from the oven and serve the warm dip immediately with the crunchy pita points.