Baked Spinach Artichoke Dip with Toasted Pita

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

Baked Spinach Artichoke Dip with Toasted Pita

YOUR SOLIN GENERATED RECIPE

Baked Spinach Artichoke Dip with Toasted Pita

Creamy shredded chicken and tender artichokes baked in a velvety spinach-yogurt base, served with warm, crispy whole wheat pita wedges for a satisfying crunch.

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NUTRITION

492kcal
Protein
55.8g
Fat
9.4g
Carbs
51.8g

SERVINGS

1 serving

INGREDIENTS

3 oz Cooked shredded chicken breast

0.5 cup Nonfat plain Greek yogurt

1 cup Frozen chopped spinach

0.5 cup Canned artichoke hearts

1 tbsp Grated parmesan cheese

0.5 oz Shredded part-skim mozzarella

1 medium Whole wheat pita

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

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

  • 3

    Roughly chop the canned artichoke hearts into bite-sized pieces.

  • 4

    In a medium mixing bowl, combine the shredded chicken, Greek yogurt, spinach, artichokes, parmesan, garlic powder, onion powder, sea salt, and black pepper.

  • 5

    Transfer the mixture into a small oven-safe baking dish, spreading it into an even layer.

  • 6

    Sprinkle the shredded mozzarella evenly over the top of the dip.

  • 7

    Bake for 15 to 20 minutes, or until the dip is heated through and the cheese on top is melted and slightly golden.

  • 8

    While the dip is baking, slice the whole wheat pita into eight wedges and toast them in a dry skillet or the oven until they are crisp.

  • 9

    Remove the dip from the oven and serve immediately with the warm pita wedges.

Baked Spinach Artichoke Dip with Toasted Pita

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

Baked Spinach Artichoke Dip with Toasted Pita

YOUR SOLIN GENERATED RECIPE

Baked Spinach Artichoke Dip with Toasted Pita

Creamy shredded chicken and tender artichokes baked in a velvety spinach-yogurt base, served with warm, crispy whole wheat pita wedges for a satisfying crunch.

NUTRITION

492kcal
Protein
55.8g
Fat
9.4g
Carbs
51.8g

SERVINGS

1 serving

INGREDIENTS

3 oz Cooked shredded chicken breast

0.5 cup Nonfat plain Greek yogurt

1 cup Frozen chopped spinach

0.5 cup Canned artichoke hearts

1 tbsp Grated parmesan cheese

0.5 oz Shredded part-skim mozzarella

1 medium Whole wheat pita

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

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

  • 3

    Roughly chop the canned artichoke hearts into bite-sized pieces.

  • 4

    In a medium mixing bowl, combine the shredded chicken, Greek yogurt, spinach, artichokes, parmesan, garlic powder, onion powder, sea salt, and black pepper.

  • 5

    Transfer the mixture into a small oven-safe baking dish, spreading it into an even layer.

  • 6

    Sprinkle the shredded mozzarella evenly over the top of the dip.

  • 7

    Bake for 15 to 20 minutes, or until the dip is heated through and the cheese on top is melted and slightly golden.

  • 8

    While the dip is baking, slice the whole wheat pita into eight wedges and toast them in a dry skillet or the oven until they are crisp.

  • 9

    Remove the dip from the oven and serve immediately with the warm pita wedges.