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

Tender shredded chicken and artichokes baked in a bubbling Greek yogurt base with fresh spinach, served alongside warm and crisp whole wheat pita wedges.

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NUTRITION

430kcal
Protein
38.9g
Fat
13.1g
Carbs
44.5g

SERVINGS

1 serving

INGREDIENTS

2 oz Cooked shredded chicken breast

0.25 cup Nonfat Greek yogurt

0.5 oz Part-skim mozzarella cheese

1 tbsp Grated parmesan cheese

1 cup Fresh baby spinach

0.5 cup Canned artichoke hearts

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 medium Whole wheat pita

1 tsp Extra virgin olive oil

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PREPARATION

  • 1

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

  • 2

    In a medium mixing bowl, combine the shredded chicken, Greek yogurt, chopped spinach, drained and chopped artichoke hearts, minced garlic, sea salt, black pepper, and half of the mozzarella cheese.

  • 3

    Transfer the mixture into a small oven-safe baking dish or ramekin, spreading it into an even layer.

  • 4

    Top the mixture with the remaining mozzarella and the grated parmesan cheese.

  • 5

    Place the dish in the oven and bake for 18-20 minutes until the cheese is melted and the edges are golden brown.

  • 6

    While the dip is baking, brush the whole wheat pita with olive oil and cut it into six triangular wedges.

  • 7

    Arrange the pita wedges on a baking sheet and toast them in the oven during the last 5-7 minutes of the dip's cooking time until they are crisp.

  • 8

    Remove both from the oven and serve the hot dip immediately with the toasted pita wedges for dipping.

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

Tender shredded chicken and artichokes baked in a bubbling Greek yogurt base with fresh spinach, served alongside warm and crisp whole wheat pita wedges.

NUTRITION

430kcal
Protein
38.9g
Fat
13.1g
Carbs
44.5g

SERVINGS

1 serving

INGREDIENTS

2 oz Cooked shredded chicken breast

0.25 cup Nonfat Greek yogurt

0.5 oz Part-skim mozzarella cheese

1 tbsp Grated parmesan cheese

1 cup Fresh baby spinach

0.5 cup Canned artichoke hearts

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 medium Whole wheat pita

1 tsp Extra virgin olive oil

PREPARATION

  • 1

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

  • 2

    In a medium mixing bowl, combine the shredded chicken, Greek yogurt, chopped spinach, drained and chopped artichoke hearts, minced garlic, sea salt, black pepper, and half of the mozzarella cheese.

  • 3

    Transfer the mixture into a small oven-safe baking dish or ramekin, spreading it into an even layer.

  • 4

    Top the mixture with the remaining mozzarella and the grated parmesan cheese.

  • 5

    Place the dish in the oven and bake for 18-20 minutes until the cheese is melted and the edges are golden brown.

  • 6

    While the dip is baking, brush the whole wheat pita with olive oil and cut it into six triangular wedges.

  • 7

    Arrange the pita wedges on a baking sheet and toast them in the oven during the last 5-7 minutes of the dip's cooking time until they are crisp.

  • 8

    Remove both from the oven and serve the hot dip immediately with the toasted pita wedges for dipping.