Baked Spinach Artichoke Dip

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

Baked Spinach Artichoke Dip

YOUR SOLIN GENERATED RECIPE

Baked Spinach Artichoke Dip

Tender shredded chicken and artichokes baked in a velvety, protein-rich Greek yogurt and cottage cheese base for a satisfyingly creamy meal.

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NUTRITION

376kcal
Protein
51.5g
Fat
9g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Non-fat Greek yogurt

0.5 cup Low-fat cottage cheese

1 oz Cooked shredded chicken breast

1 cup Frozen chopped spinach

1 cup Canned artichoke hearts

1 oz Part-skim mozzarella cheese

1 tbsp Grated parmesan cheese

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Place the low-fat cottage cheese in a blender or food processor and pulse until completely smooth and creamy.

  • 3

    Thaw the frozen spinach and squeeze it firmly in a kitchen towel to remove all excess moisture.

  • 4

    In a large mixing bowl, combine the blended cottage cheese, Greek yogurt, shredded chicken, squeezed spinach, chopped artichoke hearts, garlic powder, onion powder, sea salt, and black pepper.

  • 5

    Stir in half of the shredded mozzarella cheese until well incorporated.

  • 6

    Transfer the mixture into a small oven-safe baking dish and spread it evenly.

  • 7

    Top the mixture with the remaining mozzarella cheese and the grated parmesan.

  • 8

    Bake for 20-25 minutes until the dip is bubbling and the cheese on top has turned a light golden brown.

  • 9

    Remove from the oven and let it sit for 5 minutes before serving with fresh vegetable crudités or high-fiber crackers.

Baked Spinach Artichoke Dip

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

Baked Spinach Artichoke Dip

YOUR SOLIN GENERATED RECIPE

Baked Spinach Artichoke Dip

Tender shredded chicken and artichokes baked in a velvety, protein-rich Greek yogurt and cottage cheese base for a satisfyingly creamy meal.

NUTRITION

376kcal
Protein
51.5g
Fat
9g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Non-fat Greek yogurt

0.5 cup Low-fat cottage cheese

1 oz Cooked shredded chicken breast

1 cup Frozen chopped spinach

1 cup Canned artichoke hearts

1 oz Part-skim mozzarella cheese

1 tbsp Grated parmesan cheese

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Place the low-fat cottage cheese in a blender or food processor and pulse until completely smooth and creamy.

  • 3

    Thaw the frozen spinach and squeeze it firmly in a kitchen towel to remove all excess moisture.

  • 4

    In a large mixing bowl, combine the blended cottage cheese, Greek yogurt, shredded chicken, squeezed spinach, chopped artichoke hearts, garlic powder, onion powder, sea salt, and black pepper.

  • 5

    Stir in half of the shredded mozzarella cheese until well incorporated.

  • 6

    Transfer the mixture into a small oven-safe baking dish and spread it evenly.

  • 7

    Top the mixture with the remaining mozzarella cheese and the grated parmesan.

  • 8

    Bake for 20-25 minutes until the dip is bubbling and the cheese on top has turned a light golden brown.

  • 9

    Remove from the oven and let it sit for 5 minutes before serving with fresh vegetable crudités or high-fiber crackers.