Name: Baked Spinach Artichoke Chicken Dip
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz chicken breast; 0.25 cup nonfat Greek yogurt; 0.25 cup low-fat cottage cheese; 1 cup frozen spinach; 0.5 cup canned artichoke hearts; 1 tbsp parmesan cheese; 1 oz part-skim mozzarella cheese; 1 clove garlic; 0.25 tsp onion powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 cup carrot sticks

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 Chicken Dip

Tender shredded chicken baked in a creamy, garlic-infused spinach and artichoke base until bubbly and golden brown.

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NUTRITION

Protein

56.1g

Fat

11.5g

Carbs

32.3g

SERVINGS

1 serving

INGREDIENTS

3 oz chicken breast

0.25 cup nonfat Greek yogurt

0.25 cup low-fat cottage cheese

1 cup frozen spinach

0.5 cup canned artichoke hearts

1 tbsp parmesan cheese

1 oz part-skim mozzarella cheese

1 clove garlic

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup carrot sticks

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Place the low-fat cottage cheese into a blender or small food processor and pulse until completely smooth and creamy.
3
In a medium mixing bowl, stir together the blended cottage cheese, nonfat Greek yogurt, minced garlic, onion powder, sea salt, and black pepper.
4
Ensure the frozen spinach is thawed and squeezed very dry using a kitchen towel to remove all excess moisture.
5
Fold the shredded chicken breast, chopped artichoke hearts, squeezed spinach, and half of the mozzarella cheese into the yogurt mixture.
6
Transfer the mixture into a small oven-safe baking dish and sprinkle the remaining mozzarella and parmesan cheese over the top.
7
Bake for 20 to 25 minutes until the cheese is melted and the dip is bubbling at the edges.
8
Serve immediately with fresh carrot sticks for a crunchy and nutritious dipping option.