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 cooked chicken breast, shredded; 0.5 cup non-fat Greek yogurt; 1 tbsp grated parmesan cheese; 1 cup fresh spinach, chopped; 0.5 cup canned artichoke hearts, drained and chopped; 1 clove garlic, minced; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 medium whole wheat pita; 1 tsp olive oil

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

Tender shredded chicken and artichokes baked in a creamy, garlic-infused yogurt sauce until bubbly and golden, served with crisp toasted pita wedges.

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NUTRITION

Protein

51.8g

Fat

11.1g

Carbs

49.0g

SERVINGS

1 serving

INGREDIENTS

3 oz cooked chicken breast, shredded

0.5 cup non-fat Greek yogurt

1 tbsp grated parmesan cheese

1 cup fresh spinach, chopped

0.5 cup canned artichoke hearts, drained and chopped

1 clove garlic, minced

0.25 tsp sea salt

0.25 tsp black pepper

1 medium whole wheat pita

1 tsp olive oil

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
In a medium mixing bowl, stir together the shredded chicken, Greek yogurt, parmesan cheese, chopped spinach, artichoke hearts, minced garlic, sea salt, and black pepper until well combined.
3
Transfer the mixture into a small oven-safe ramekin or baking dish and spread it into an even layer.
4
Bake for 15 to 20 minutes until the dip is heated through and the top begins to turn a light golden brown.
5
While the dip is baking, lightly brush the whole wheat pita with olive oil and cut it into eight wedges.
6
Place the pita wedges on a baking sheet and toast in the oven for 5 to 7 minutes until they are crisp and slightly browned.
7
Remove the dip and pita from the oven and serve immediately while warm.