Name: Spinach Artichoke Dip with Toasted Pita
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.25 cup Plain nonfat Greek yogurt; 0.25 cup Low-fat cottage cheese; 0.75 oz Cooked shredded chicken breast; 1 cup Frozen chopped spinach; 0.5 cup Canned artichoke hearts; 2 tbsp Grated parmesan cheese; 0.5 oz Shredded part-skim mozzarella cheese; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.75 whole Whole wheat pita

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Spinach Artichoke Dip with Toasted Pita

Baked spinach and tender artichokes folded into a creamy yogurt base, served alongside warm, toasted whole-grain pita triangles.

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NUTRITION

Protein

39.8g

Fat

9.3g

Carbs

45.6g

SERVINGS

1 serving

INGREDIENTS

0.25 cup Plain nonfat Greek yogurt

0.25 cup Low-fat cottage cheese

0.75 oz Cooked shredded chicken breast

1 cup Frozen chopped spinach

0.5 cup Canned artichoke hearts

2 tbsp Grated parmesan cheese

0.5 oz Shredded part-skim mozzarella cheese

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.75 whole Whole wheat pita

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PREPARATION

1
Preheat oven to 375°F.
2
Blend the cottage cheese in a food processor until smooth and creamy.
3
Squeeze all excess moisture from the thawed spinach using a kitchen towel.
4
In a bowl, mix the blended cottage cheese, Greek yogurt, shredded chicken, spinach, chopped artichokes, and minced garlic.
5
Season the mixture with sea salt and black pepper, then stir in the grated parmesan.
6
Transfer the dip to a small baking dish and sprinkle the mozzarella cheese on top.
7
Bake for 18 minutes until the cheese is bubbly and golden.
8
Slice the pita into triangles and toast in the oven for the last 5 minutes of baking.