YOUR SOLIN GENERATED RECIPE
High-Protein Baked Spinach Artichoke Chicken Dip
Bake shredded chicken breast with a creamy blend of Greek yogurt, spinach, and artichokes until bubbly and golden for a savory, nutrient-dense lunch.
INGREDIENTS
3 oz Chicken breast
0.25 cup Nonfat Greek yogurt
0.25 cup Low-fat cottage cheese
0.5 cup Artichoke hearts
0.5 cup Frozen spinach
1 tbsp Parmesan cheese
0.5 oz Part-skim mozzarella cheese
0.25 tsp Garlic powder
0.25 tsp Onion powder
0.25 tsp Sea salt
0.25 tsp Black pepper
1 cup Red bell pepper
1 cup Cucumber
PREPARATION
Preheat your oven to 375°F (190°C).
Place the low-fat cottage cheese in a blender or food processor and pulse until completely smooth and creamy.
In a medium-sized mixing bowl, combine the blended cottage cheese, nonfat Greek yogurt, garlic powder, onion powder, sea salt, and black pepper.
Ensure the frozen spinach is thawed and squeezed very dry using a kitchen towel to remove all excess moisture.
Roughly chop the artichoke hearts and add them to the bowl along with the spinach and shredded cooked chicken breast.
Stir the mixture until well combined and transfer it into a small oven-safe baking dish.
Sprinkle the parmesan and shredded mozzarella cheese evenly over the top.
Bake for 15 to 20 minutes until the dip is heated through and the cheese on top is melted and slightly golden.
While the dip bakes, slice the red bell pepper into wide strips and the cucumber into thick rounds.
Serve the hot dip immediately with the fresh vegetable slices for dipping.