Name: Baked Spinach Artichoke Dip
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Cooked chicken breast; 0.25 cup Non-fat Greek yogurt; 1 cup Fresh baby spinach; 0.5 cup Canned artichoke hearts; 1 tbsp Nutritional yeast; 1 tbsp Grated parmesan cheese; 1 oz Part-skim mozzarella cheese; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Onion powder

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 Dip

Shredded chicken baked in a creamy, bubbling blend of Greek yogurt, spinach, and artichokes for a satisfying meal that is incredibly savory.

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NUTRITION

Protein

57g

Fat

11.3g

Carbs

14.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Cooked chicken breast

0.25 cup Non-fat Greek yogurt

1 cup Fresh baby spinach

0.5 cup Canned artichoke hearts

1 tbsp Nutritional yeast

1 tbsp Grated parmesan cheese

1 oz Part-skim mozzarella cheese

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Onion powder

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
In a medium mixing bowl, combine the shredded chicken breast, Greek yogurt, chopped baby spinach, and chopped artichoke hearts.
3
Add the nutritional yeast, minced garlic, sea salt, black pepper, and onion powder to the bowl and stir until the mixture is well combined.
4
Fold in the grated parmesan cheese and half of the shredded mozzarella cheese.
5
Transfer the mixture into a small oven-safe baking dish and spread it into an even layer.
6
Sprinkle the remaining mozzarella cheese over the top of the dip.
7
Bake for 15 to 20 minutes or until the cheese is melted and the edges are bubbling and golden.
8
Remove from the oven and let it sit for a few minutes before serving with fresh vegetable sticks.