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 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 Parmesan cheese; 1 medium Whole wheat pita; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Onion powder

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 spinach and artichoke dip baked with protein-packed shredded chicken and served with crisp toasted pita triangles for a satisfying crunch.

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NUTRITION

Protein

56.6g

Fat

7.5g

Carbs

52.2g

SERVINGS

1 serving

INGREDIENTS

3 oz 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 Parmesan cheese

1 medium Whole wheat pita

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Onion powder

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PREPARATION

1
Preheat oven to 375°F.
2
Blend the cottage cheese in a small food processor until completely smooth.
3
In a mixing bowl, combine the blended cottage cheese, Greek yogurt, minced garlic, sea salt, black pepper, and onion powder.
4
Fold in the shredded chicken, chopped spinach, and artichoke hearts until well incorporated.
5
Transfer the mixture to a small oven-safe baking dish and sprinkle the top with parmesan cheese.
6
Bake for 18-20 minutes until the edges are bubbly and the top is lightly golden.
7
While the dip bakes, cut the pita into triangles and toast them on a baking sheet for the final 5 minutes of cooking time.