YOUR SOLIN GENERATED RECIPE
Baked Spinach Artichoke Dip with Toasted Pita
Baked shredded chicken and artichokes in a creamy, protein-packed Greek yogurt base until golden and bubbly for a satisfying meal.
INGREDIENTS
3 oz cooked chicken breast
0.5 cup non-fat Greek yogurt
0.25 cup low-fat cottage cheese
1 cup fresh baby spinach
0.5 cup canned artichoke hearts
1 tbsp grated parmesan cheese
1 medium whole wheat pita
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 375°F (190°C).
Place the low-fat cottage cheese in a small blender and process until completely smooth and creamy.
In a medium mixing bowl, combine the shredded cooked chicken breast, non-fat Greek yogurt, blended cottage cheese, fresh baby spinach, and canned artichoke hearts.
Stir in the garlic powder, sea salt, and black pepper until well incorporated.
Transfer the mixture to a small oven-safe baking dish and sprinkle the grated parmesan cheese evenly over the top.
Bake for 15 to 20 minutes until the edges are bubbling and the top is lightly browned.
While the dip bakes, slice the whole wheat pita into triangles and place them on a baking sheet.
Toast the pita triangles in the oven during the last 5 minutes of the dip's cooking time until crisp.