YOUR SOLIN GENERATED RECIPE
Baked Spinach Artichoke Dip with Toasted Pita
Creamy Greek yogurt and protein-packed chicken baked with tender artichokes and spinach, served with warm, crispy toasted pita triangles.
INGREDIENTS
3 oz cooked shredded chicken breast
0.5 cup non-fat Greek yogurt
0.5 cup frozen chopped spinach
0.5 cup canned artichoke hearts
1 tbsp grated parmesan cheese
0.5 oz shredded part-skim mozzarella cheese
1 medium whole wheat pita
1 clove garlic
1 tsp lemon juice
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 375°F (190°C).
Ensure the frozen spinach is completely thawed and squeezed dry of all excess moisture.
In a medium mixing bowl, combine the shredded chicken breast, Greek yogurt, spinach, chopped artichoke hearts, minced garlic, lemon juice, sea salt, and black pepper.
Fold in the grated parmesan and half of the shredded mozzarella until the mixture is uniform.
Transfer the mixture into a small oven-safe ramekin or baking dish and top with the remaining mozzarella.
Bake for 15 to 20 minutes until the dip is heated through and the cheese on top is bubbly and lightly browned.
While the dip is baking, slice the whole wheat pita into eight triangles and place them on a baking sheet.
Toast the pita triangles in the oven for the final 5 minutes of the dip's cooking time until they are golden and firm.
Remove both from the oven and serve the hot dip immediately with the toasted pita triangles.