Name: Baked Spinach Artichoke Protein Dip
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 oz Chicken breast, cooked and shredded; 0.5 cup Greek yogurt, plain non-fat; 1 cup Spinach, frozen and squeezed dry; 0.5 cup Artichoke hearts, canned in water and chopped; 0.33 cup Mozzarella cheese, shredded part-skim; 1 tbsp Parmesan cheese, grated; 0.5 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 pinch Red pepper flakes

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 Protein Dip

Tender shredded chicken and artichokes baked in a creamy Greek yogurt base, creating a bubbly and golden-brown dish infused with savory garlic and bright spinach.

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NUTRITION

Protein

53.1g

Fat

10.4g

Carbs

22.9g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Chicken breast, cooked and shredded

0.5 cup Greek yogurt, plain non-fat

1 cup Spinach, frozen and squeezed dry

0.5 cup Artichoke hearts, canned in water and chopped

0.33 cup Mozzarella cheese, shredded part-skim

1 tbsp Parmesan cheese, grated

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 pinch Red pepper flakes

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
In a large mixing bowl, combine the shredded chicken, Greek yogurt, squeezed spinach, and chopped artichoke hearts.
3
Add the garlic powder, sea salt, black pepper, and half of the shredded mozzarella cheese to the bowl.
4
Stir the mixture thoroughly until all ingredients are well combined and the texture is creamy.
5
Transfer the mixture into a small oven-safe baking dish and spread it into an even layer.
6
Sprinkle the remaining mozzarella cheese, parmesan cheese, and a pinch of red pepper flakes over the top.
7
Bake for 20 to 25 minutes until the cheese is melted and the edges are bubbling.
8
Remove from the oven and let the dish rest for 5 minutes before serving warm.