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.

Baked Spinach Artichoke Dip with Toasted Pita

YOUR SOLIN GENERATED RECIPE

Baked Spinach Artichoke Dip with Toasted Pita

Creamy cottage cheese and Greek yogurt baked with tender artichokes and fresh spinach, served with crisp toasted pita triangles for a satisfying crunch.

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NUTRITION

500kcal
Protein
54.0g
Fat
13.0g
Carbs
54.6g

SERVINGS

1 serving

INGREDIENTS

0.75 cup low-fat cottage cheese

0.5 cup non-fat Greek yogurt

1 cup fresh spinach

0.5 cup canned artichoke hearts

2 tbsp grated parmesan cheese

1 oz part-skim mozzarella cheese

1 medium whole wheat pita

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Place the low-fat cottage cheese into a blender or food processor and pulse until completely smooth and creamy.

  • 3

    In a medium mixing bowl, combine the blended cottage cheese, non-fat Greek yogurt, chopped fresh spinach, drained and chopped artichoke hearts, grated parmesan, garlic powder, sea salt, black pepper, and lemon juice.

  • 4

    Transfer the mixture into a small oven-safe baking dish and spread it evenly.

  • 5

    Sprinkle the shredded part-skim mozzarella cheese over the top of the dip.

  • 6

    Bake for 20-25 minutes until the cheese is melted and the edges are bubbling.

  • 7

    While the dip bakes, slice the whole wheat pita into eight triangles and toast them in a toaster oven or on a baking sheet until golden and crisp.

  • 8

    Serve the warm dip immediately with the toasted pita triangles.

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.

Baked Spinach Artichoke Dip with Toasted Pita

YOUR SOLIN GENERATED RECIPE

Baked Spinach Artichoke Dip with Toasted Pita

Creamy cottage cheese and Greek yogurt baked with tender artichokes and fresh spinach, served with crisp toasted pita triangles for a satisfying crunch.

NUTRITION

500kcal
Protein
54.0g
Fat
13.0g
Carbs
54.6g

SERVINGS

1 serving

INGREDIENTS

0.75 cup low-fat cottage cheese

0.5 cup non-fat Greek yogurt

1 cup fresh spinach

0.5 cup canned artichoke hearts

2 tbsp grated parmesan cheese

1 oz part-skim mozzarella cheese

1 medium whole wheat pita

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Place the low-fat cottage cheese into a blender or food processor and pulse until completely smooth and creamy.

  • 3

    In a medium mixing bowl, combine the blended cottage cheese, non-fat Greek yogurt, chopped fresh spinach, drained and chopped artichoke hearts, grated parmesan, garlic powder, sea salt, black pepper, and lemon juice.

  • 4

    Transfer the mixture into a small oven-safe baking dish and spread it evenly.

  • 5

    Sprinkle the shredded part-skim mozzarella cheese over the top of the dip.

  • 6

    Bake for 20-25 minutes until the cheese is melted and the edges are bubbling.

  • 7

    While the dip bakes, slice the whole wheat pita into eight triangles and toast them in a toaster oven or on a baking sheet until golden and crisp.

  • 8

    Serve the warm dip immediately with the toasted pita triangles.