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 shredded chicken breast; 0.5 cup Non-fat Greek yogurt; 0.25 cup Low-fat cottage cheese; 1 cup Fresh spinach; 0.5 cup Canned artichoke hearts; 1 tbsp Nutritional yeast; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 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 shredded chicken and artichokes baked into a bubbly spinach dip, served with warm, crispy whole wheat pita wedges.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

57.0g

Fat

6.6g

Carbs

50.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Cooked shredded chicken breast

0.5 cup Non-fat Greek yogurt

0.25 cup Low-fat cottage cheese

1 cup Fresh spinach

0.5 cup Canned artichoke hearts

1 tbsp Nutritional yeast

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 medium Whole wheat pita

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Place the low-fat cottage cheese in a blender or food processor and pulse until completely smooth.
3
In a medium mixing bowl, combine the shredded chicken, Greek yogurt, blended cottage cheese, chopped spinach, artichoke hearts, nutritional yeast, minced garlic, sea salt, and black pepper.
4
Transfer the mixture to a small oven-safe ramekin or baking dish, spreading it evenly.
5
Bake for 18 to 20 minutes until the edges are golden and the center is bubbly.
6
While the dip bakes, slice the whole wheat pita into eight triangles and place them on a baking sheet.
7
Toast the pita triangles in the oven during the last 5 minutes of the dip's cooking time until they are lightly browned and crispy.
8
Serve the hot dip immediately with the toasted pita wedges for dipping.