Name: Baked Spinach Artichoke Dip with Toasted Pita
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz cooked shredded chicken breast; 0.25 cup plain non-fat Greek yogurt; 1 cup fresh baby spinach; 0.5 cup canned artichoke hearts; 1 oz shredded part-skim mozzarella cheese; 1 tbsp grated parmesan cheese; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 medium whole wheat pita

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

Oven-baked shredded chicken and artichokes folded into a creamy spinach base, served with warm, toasted pita wedges for a satisfying crunch.

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NUTRITION

Protein

49.8g

Fat

12g

Carbs

41.5g

SERVINGS

1 serving

INGREDIENTS

3 oz cooked shredded chicken breast

0.25 cup plain non-fat Greek yogurt

1 cup fresh baby spinach

0.5 cup canned artichoke hearts

1 oz shredded part-skim mozzarella cheese

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
Roughly chop the fresh baby spinach and the canned artichoke hearts into bite-sized pieces.
3
In a medium mixing bowl, combine the shredded chicken, Greek yogurt, chopped spinach, artichokes, minced garlic, sea salt, black pepper, and half of the mozzarella cheese.
4
Stir the mixture until well combined and transfer it to a small oven-safe baking dish.
5
Top the mixture with the remaining mozzarella and the grated parmesan cheese.
6
Bake for 15-20 minutes, or until the cheese is melted and the edges are bubbling.
7
While the dip bakes, toast the whole wheat pita in a toaster or oven until slightly crisp, then slice into triangles.
8
Serve the hot dip immediately with the toasted pita wedges.