Name: Baked Spinach Artichoke Dip with Toasted Pita
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.5 oz Cooked chicken breast, shredded; 0.25 cup Plain non-fat Greek yogurt; 0.5 cup Frozen spinach, thawed and squeezed dry; 0.5 cup Artichoke hearts, canned in water; 1 oz Part-skim mozzarella cheese, shredded; 1 tbsp Parmesan cheese, grated; 1 clove Garlic, minced; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 medium Whole wheat pita bread

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

Baked chicken and artichoke dip featuring a bubbly golden cheese crust, served alongside warm toasted pita triangles for a satisfying crunch.

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NUTRITION

Protein

56.6g

Fat

12.0g

Carbs

44.4g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Cooked chicken breast, shredded

0.25 cup Plain non-fat Greek yogurt

0.5 cup Frozen spinach, thawed and squeezed dry

0.5 cup Artichoke hearts, canned in water

1 oz Part-skim mozzarella cheese, shredded

1 tbsp Parmesan cheese, grated

1 clove Garlic, minced

0.25 tsp Sea salt

0.25 tsp Black pepper

1 medium Whole wheat pita bread

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PREPARATION

1
Preheat the oven to 375°F (190°C).
2
In a medium bowl, stir together the shredded chicken, Greek yogurt, spinach, artichokes, garlic, salt, and pepper.
3
Mix in half of the mozzarella cheese until the mixture is creamy and well combined.
4
Transfer the mixture to a small oven-safe baking dish and top with the remaining mozzarella and parmesan.
5
Bake for 15-20 minutes until the dip is hot and the cheese is melted and golden.
6
While the dip bakes, cut the pita into triangles and toast in the oven or a pan until crisp.
7
Serve the hot dip immediately with the toasted pita triangles.