YOUR SOLIN GENERATED RECIPE
High-Protein Baked Spinach Artichoke Dip
Tender shredded chicken and artichokes baked in a creamy, protein-rich Greek yogurt and cottage cheese base for a bubbly and satisfying meal.
INGREDIENTS
2 oz cooked shredded chicken breast
0.5 cup nonfat Greek yogurt
0.5 cup low-fat cottage cheese
1 cup fresh spinach
0.5 cup canned artichoke hearts
0.5 oz shredded 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
1 cup cucumber slices
PREPARATION
Preheat your oven to 375°F (190°C).
Place the low-fat cottage cheese into a food processor or blender and pulse until the texture is completely smooth.
Roughly chop the fresh spinach and the canned artichoke hearts into bite-sized pieces.
In a medium mixing bowl, combine the smoothed cottage cheese, Greek yogurt, shredded chicken, chopped spinach, and artichokes.
Fold in the garlic powder, onion powder, sea salt, black pepper, and half of the shredded mozzarella cheese.
Transfer the mixture into a small oven-safe baking dish, smoothing the top with a spatula.
Sprinkle the remaining mozzarella and the grated parmesan cheese evenly over the top.
Bake for 20 minutes, or until the dip is heated through and the cheese on top is golden and bubbly.
Remove from the oven and let cool for 5 minutes before serving with fresh cucumber slices for dipping.