Name: Baked Spinach Artichoke Dip with Toasted Pita
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 oz Cooked chicken breast; 0.25 cup Non-fat Greek yogurt; 1 oz Part-skim mozzarella cheese; 1 tbsp Parmesan cheese; 1 cup Fresh baby spinach; 0.5 cup Canned artichoke hearts; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 small 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 shredded chicken and artichokes baked with velvety Greek yogurt and melted mozzarella, served with crisp toasted pita wedges.

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NUTRITION

Protein

41.4g

Fat

10.4g

Carbs

42.7g

SERVINGS

1 serving

INGREDIENTS

2 oz Cooked chicken breast

0.25 cup Non-fat Greek yogurt

1 oz Part-skim mozzarella cheese

1 tbsp Parmesan cheese

1 cup Fresh baby spinach

0.5 cup Canned artichoke hearts

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 small Whole wheat pita

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PREPARATION

1
Preheat your oven to 375°F.
2
In a mixing bowl, stir together the shredded chicken, Greek yogurt, mozzarella, Parmesan, chopped spinach, artichokes, minced garlic, salt, and pepper.
3
Spread the mixture evenly into a small oven-safe baking dish.
4
Bake for 15 to 20 minutes until the top is bubbly and starting to brown.
5
Slice the pita into wedges and toast them in the oven or a toaster until they are golden and crisp.
6
Serve the hot spinach artichoke dip immediately with the warm pita wedges for dipping.