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 are baked with shredded chicken, spinach, and artichokes for a bubbly, protein-packed dip served with crisp toasted pita.

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NUTRITION

498kcal
Protein
54.6g
Fat
7.2g
Carbs
62.3g

SERVINGS

1 serving

INGREDIENTS

0.5 cup non-fat Greek yogurt

0.5 cup low-fat cottage cheese

1 oz cooked shredded chicken breast

1 cup frozen chopped spinach

1 cup canned artichoke hearts

2 tbsp grated parmesan cheese

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 medium whole wheat pita bread

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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 completely smooth and creamy.

  • 3

    Thaw the frozen spinach and use a clean kitchen towel to squeeze out as much moisture as possible.

  • 4

    In a medium mixing bowl, stir together the blended cottage cheese, Greek yogurt, shredded chicken, spinach, chopped artichokes, minced garlic, oregano, salt, and pepper.

  • 5

    Transfer the mixture into a small oven-safe baking dish and sprinkle the grated parmesan cheese evenly over the top.

  • 6

    Bake for 20 minutes until the dip is hot throughout and the cheese on top has melted into a golden crust.

  • 7

    While the dip is baking, slice the pita bread into triangles and toast them in the oven or a toaster until they are crisp.

  • 8

    Serve the warm dip immediately with the crunchy toasted pita triangles for dipping.

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 are baked with shredded chicken, spinach, and artichokes for a bubbly, protein-packed dip served with crisp toasted pita.

NUTRITION

498kcal
Protein
54.6g
Fat
7.2g
Carbs
62.3g

SERVINGS

1 serving

INGREDIENTS

0.5 cup non-fat Greek yogurt

0.5 cup low-fat cottage cheese

1 oz cooked shredded chicken breast

1 cup frozen chopped spinach

1 cup canned artichoke hearts

2 tbsp grated parmesan cheese

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 medium whole wheat pita bread

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    Thaw the frozen spinach and use a clean kitchen towel to squeeze out as much moisture as possible.

  • 4

    In a medium mixing bowl, stir together the blended cottage cheese, Greek yogurt, shredded chicken, spinach, chopped artichokes, minced garlic, oregano, salt, and pepper.

  • 5

    Transfer the mixture into a small oven-safe baking dish and sprinkle the grated parmesan cheese evenly over the top.

  • 6

    Bake for 20 minutes until the dip is hot throughout and the cheese on top has melted into a golden crust.

  • 7

    While the dip is baking, slice the pita bread into triangles and toast them in the oven or a toaster until they are crisp.

  • 8

    Serve the warm dip immediately with the crunchy toasted pita triangles for dipping.