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 Cooked chicken breast; 0.5 cup Non-fat Greek yogurt; 1 cup Frozen chopped spinach; 0.5 cup Canned artichoke hearts; 0.5 oz Part-skim mozzarella cheese; 1 tbsp Parmesan cheese; 1 medium Whole wheat pita; 0.25 tsp Garlic powder; 0.25 tsp Onion powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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 Greek yogurt and shredded chicken, served with warm, crispy whole wheat pita wedges.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

57.4g

Fat

9.5g

Carbs

52.1g

SERVINGS

1 serving

INGREDIENTS

3 oz Cooked chicken breast

0.5 cup Non-fat Greek yogurt

1 cup Frozen chopped spinach

0.5 cup Canned artichoke hearts

0.5 oz Part-skim mozzarella cheese

1 tbsp Parmesan cheese

1 medium Whole wheat pita

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat oven to 375°F (190°C).
2
In a medium bowl, combine the shredded chicken, Greek yogurt, thawed and squeezed-dry spinach, chopped artichokes, garlic powder, onion powder, sea salt, and black pepper.
3
Stir in the shredded mozzarella and parmesan cheese until the mixture is well combined.
4
Transfer the mixture to a small oven-safe baking dish and spread it evenly.
5
Bake for 15-20 minutes until the dip is heated through and the top is slightly golden and bubbling.
6
While the dip bakes, slice the whole wheat pita into wedges and toast in a dry skillet or the oven until crisp.
7
Serve the hot dip immediately with the toasted pita wedges for dipping.