Name: Baked Spinach Artichoke Dip with Toasted Pita
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup non-fat Greek yogurt; 0.5 cup low-fat cottage cheese; 1 cup canned artichoke hearts; 1 cup frozen chopped spinach; 2 tbsp grated parmesan cheese; 2 cloves garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp red pepper flakes; 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 tender artichokes and vibrant spinach, served with warm, crispy whole wheat pita wedges.

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NUTRITION

Protein

55g

Fat

Carbs

68g

SERVINGS

1 serving

INGREDIENTS

1 cup non-fat Greek yogurt

0.5 cup low-fat cottage cheese

1 cup canned artichoke hearts

1 cup frozen chopped spinach

2 tbsp grated parmesan cheese

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

1 medium whole wheat pita

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Thaw the frozen spinach and squeeze out all excess liquid using a clean kitchen towel or cheesecloth.
3
Place the cottage cheese in a blender or food processor and pulse until completely smooth.
4
In a medium bowl, combine the blended cottage cheese, Greek yogurt, chopped artichoke hearts, squeezed spinach, and minced garlic.
5
Stir in the sea salt, black pepper, and red pepper flakes until well incorporated.
6
Transfer the mixture to a small oven-safe baking dish and sprinkle the parmesan cheese evenly over the top.
7
Bake for 20 to 25 minutes until the dip is heated through and the cheese is golden and bubbly.
8
While the dip bakes, cut the pita into eight wedges and toast in the oven for 5 minutes until crunchy.
9
Serve the hot dip immediately alongside the toasted pita wedges.