Name: Spinach Artichoke Dip with Toasted Pita
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.33 cup Non-fat Greek yogurt; 0.25 cup Low-fat cottage cheese; 1 cup Fresh spinach; 0.5 cup Canned artichoke hearts; 1 tbsp Grated parmesan cheese; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 small Whole wheat pita

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Spinach Artichoke Dip with Toasted Pita

Baked spinach and artichokes folded into a creamy, high-protein base and served alongside toasted whole wheat pita for a satisfying, crunchy finish.

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NUTRITION

Protein

26.5g

Fat

4.6g

Carbs

47.5g

SERVINGS

1 serving

INGREDIENTS

0.33 cup Non-fat Greek yogurt

0.25 cup Low-fat cottage cheese

1 cup Fresh spinach

0.5 cup Canned artichoke hearts

1 tbsp Grated parmesan cheese

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 small Whole wheat pita

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PREPARATION

1
Preheat your oven to 375°F.
2
Place the low-fat cottage cheese in a small blender or food processor and pulse until completely smooth and creamy.
3
In a medium mixing bowl, combine the blended cottage cheese, non-fat Greek yogurt, chopped fresh spinach, chopped artichoke hearts, minced garlic, sea salt, and black pepper.
4
Transfer the mixture into a small oven-safe ramekin or baking dish and spread it evenly.
5
Sprinkle the grated parmesan cheese over the top of the dip.
6
Bake for 15 to 20 minutes until the dip is heated through and the cheese on top is slightly golden.
7
While the dip bakes, toast the whole wheat pita in a toaster or oven until it reaches a crispy texture.
8
Slice the toasted pita into triangular wedges and serve immediately with the warm dip.