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 Chicken breast; 0.5 cup Non-fat Greek yogurt; 0.25 cup Low-fat cottage cheese; 1 cup Fresh spinach; 0.5 cup Artichoke hearts; 1 tbsp 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

Creamy Greek yogurt and cottage cheese baked with shredded chicken, spinach, and artichokes for a bubbly, savory dip served with crisp toasted pita triangles.

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NUTRITION

Protein

57.8g

Fat

7.7g

Carbs

51.6g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken breast

0.5 cup Non-fat Greek yogurt

0.25 cup Low-fat cottage cheese

1 cup Fresh spinach

0.5 cup Artichoke hearts

1 tbsp 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.
2
In a small blender or food processor, pulse the cottage cheese until completely smooth.
3
In a medium mixing bowl, combine the shredded chicken breast, Greek yogurt, blended cottage cheese, chopped spinach, artichoke hearts, minced garlic, sea salt, and black pepper.
4
Transfer the mixture into a small oven-safe baking dish and spread it evenly.
5
Sprinkle the grated parmesan cheese over the top.
6
Bake for 15 to 20 minutes until the dip is heated through and the top is lightly golden.
7
While the dip bakes, slice the whole wheat pita into triangles and toast them in the oven or a toaster until crisp.
8
Serve the hot dip immediately with the toasted pita triangles for dipping.