YOUR SOLIN GENERATED RECIPE
Baked Spinach Artichoke Dip with Toasted Pita
Creamy Greek yogurt and shredded chicken baked with tender artichokes and spinach, served alongside warm, crispy pita wedges for a satisfying crunch.
INGREDIENTS
0.5 cup nonfat Greek yogurt
2.5 oz cooked shredded chicken breast
1 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
0.25 tsp garlic powder
0.25 tsp onion powder
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
Preheat your oven to 375°F (190°C).
Ensure the frozen spinach is completely thawed and squeezed very dry to remove all excess moisture.
In a medium mixing bowl, combine the nonfat Greek yogurt, shredded chicken, chopped spinach, and chopped artichoke hearts.
Stir in the garlic powder, onion powder, sea salt, black pepper, and grated parmesan cheese until the mixture is well combined.
Transfer the mixture into a small oven-safe baking dish or ramekin, smoothing the top with a spatula.
Sprinkle the shredded mozzarella cheese evenly over the top of the dip.
Bake for 15 to 20 minutes, or until the dip is heated through and the cheese on top is melted and bubbling.
While the dip bakes, cut the whole wheat pita into eight triangles and toast them in a toaster oven or on a baking sheet until golden and crisp.
Remove the dip from the oven and serve immediately while hot with the toasted pita wedges for dipping.