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 Greek yogurt and cottage cheese base baked with shredded chicken, artichokes, and spinach for a bubbly, protein-packed dip served with crisp toasted pita.

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NUTRITION

394kcal
Protein
42.8g
Fat
6.2g
Carbs
50.6g

SERVINGS

1 serving

INGREDIENTS

1.5 oz cooked chicken breast

0.25 cup non-fat Greek yogurt

0.25 cup low-fat cottage cheese

0.5 cup artichoke hearts

1 cup fresh baby spinach

1 tbsp grated Parmesan cheese

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

1 medium whole wheat pita

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Place the cottage cheese in a blender or food processor and pulse until the texture is completely smooth.

  • 3

    In a medium mixing bowl, stir together the blended cottage cheese, Greek yogurt, shredded chicken, chopped artichoke hearts, and minced garlic.

  • 4

    Gently fold in the fresh baby spinach, lemon juice, sea salt, and black pepper until the ingredients are evenly distributed.

  • 5

    Transfer the mixture into a small oven-safe baking dish and sprinkle the grated Parmesan cheese over the surface.

  • 6

    Bake for 15 to 20 minutes until the dip is heated through and the edges are golden and bubbly.

  • 7

    While the dip is in the oven, toast the whole wheat pita until it reaches a crisp texture, then slice it into eight triangles.

  • 8

    Remove the dish from the oven and serve immediately alongside the warm 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 Greek yogurt and cottage cheese base baked with shredded chicken, artichokes, and spinach for a bubbly, protein-packed dip served with crisp toasted pita.

NUTRITION

394kcal
Protein
42.8g
Fat
6.2g
Carbs
50.6g

SERVINGS

1 serving

INGREDIENTS

1.5 oz cooked chicken breast

0.25 cup non-fat Greek yogurt

0.25 cup low-fat cottage cheese

0.5 cup artichoke hearts

1 cup fresh baby spinach

1 tbsp grated Parmesan cheese

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

1 medium whole wheat pita

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Place the cottage cheese in a blender or food processor and pulse until the texture is completely smooth.

  • 3

    In a medium mixing bowl, stir together the blended cottage cheese, Greek yogurt, shredded chicken, chopped artichoke hearts, and minced garlic.

  • 4

    Gently fold in the fresh baby spinach, lemon juice, sea salt, and black pepper until the ingredients are evenly distributed.

  • 5

    Transfer the mixture into a small oven-safe baking dish and sprinkle the grated Parmesan cheese over the surface.

  • 6

    Bake for 15 to 20 minutes until the dip is heated through and the edges are golden and bubbly.

  • 7

    While the dip is in the oven, toast the whole wheat pita until it reaches a crisp texture, then slice it into eight triangles.

  • 8

    Remove the dish from the oven and serve immediately alongside the warm pita triangles.