YOUR SOLIN GENERATED RECIPE
Baked Spinach Artichoke Dip with Toasted Pita
Creamy Greek yogurt and shredded chicken are baked with tender artichokes and spinach until bubbly and golden, served with warm, crisp toasted pita wedges.
INGREDIENTS
3 oz Cooked shredded chicken breast
0.5 cup Non-fat Greek yogurt
1 cup Fresh spinach
0.5 cup Canned artichoke hearts
1 oz Part-skim shredded mozzarella cheese
1 tbsp Grated parmesan cheese
1 medium Whole wheat pita bread
1 clove Garlic
0.25 tsp Onion powder
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat your oven to 375°F (190°C).
Roughly chop the fresh spinach and the drained artichoke hearts.
In a medium mixing bowl, combine the non-fat Greek yogurt, shredded chicken, chopped spinach, and chopped artichoke hearts.
Stir in the minced garlic, onion powder, sea salt, and black pepper until the mixture is well combined.
Fold in the grated parmesan cheese and half of the shredded mozzarella cheese.
Transfer the mixture to a small oven-safe baking dish and spread it into an even layer.
Sprinkle the remaining mozzarella cheese over the top.
Bake for 15-20 minutes, or until the cheese is melted and the edges are bubbling and golden.
While the dip bakes, cut the whole wheat pita bread into eight wedges and toast them in a toaster oven or on a baking sheet until crisp.
Serve the hot dip immediately with the toasted pita wedges for dipping.