Name: Baked Chicken Spinach Artichoke Dip
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken breast; 0.25 cup Greek yogurt; 0.25 cup Cottage cheese; 1 cup Spinach; 0.5 cup Artichoke hearts; 1 tbsp Parmesan cheese; 1 oz Feta cheese; 1 tsp Olive oil; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Onion powder; 1 cup Cucumber; 1 medium Bell pepper

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

YOUR SOLIN GENERATED RECIPE

Baked Chicken Spinach Artichoke Dip

Tender shredded chicken folded into a creamy, bubbling spinach and artichoke base, baked until the feta and parmesan develop a golden, savory crust.

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NUTRITION

Protein

50.2g

Fat

15.9g

Carbs

26.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

0.25 cup Greek yogurt

0.25 cup Cottage cheese

1 cup Spinach

0.5 cup Artichoke hearts

1 tbsp Parmesan cheese

1 oz Feta cheese

1 tsp Olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Onion powder

1 cup Cucumber

1 medium Bell pepper

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PREPARATION

1
Preheat your oven to 375°F.
2
Place the cottage cheese in a blender or food processor and pulse until completely smooth and creamy.
3
In a medium-sized mixing bowl, whisk together the smooth cottage cheese, Greek yogurt, minced garlic, sea salt, black pepper, and onion powder.
4
Roughly chop the fresh spinach and the artichoke hearts, then fold them into the creamy base along with the shredded chicken breast.
5
Lightly grease a small oven-safe baking dish with the olive oil.
6
Spread the mixture evenly into the dish and sprinkle the crumbled feta and grated parmesan over the top.
7
Bake for 22 minutes until the dip is bubbling and the cheese topping has turned a light golden brown.
8
While the dip bakes, slice the cucumber into rounds and the bell pepper into strips to serve as high-volume dippers.