Name: Creamy Spinach Artichoke Dip with Toasted Pita
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz cooked shredded chicken breast; 0.5 cup non-fat Greek yogurt; 0.5 cup canned artichoke hearts; 1 cup fresh baby spinach; 1 tbsp grated parmesan cheese; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp onion powder; 1 medium whole wheat pita; 1 tsp lemon juice

Creamy Spinach Artichoke Dip with Toasted Pita

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

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Artichoke Dip with Toasted Pita

Tender chicken and artichokes folded into a velvety Greek yogurt base, baked until bubbly and served alongside warm, crispy toasted pita triangles.

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NUTRITION

Protein

50.9g

Fat

7.2g

Carbs

50.6g

SERVINGS

1 serving

INGREDIENTS

3 oz cooked shredded chicken breast

0.5 cup non-fat Greek yogurt

0.5 cup canned artichoke hearts

1 cup fresh baby spinach

1 tbsp grated parmesan cheese

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp onion powder

1 medium whole wheat pita

1 tsp lemon juice

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
In a medium mixing bowl, combine the Greek yogurt, shredded chicken, artichoke hearts, spinach, parmesan cheese, minced garlic, lemon juice, sea salt, black pepper, and onion powder.
3
Stir the mixture until all ingredients are thoroughly incorporated and the spinach is evenly distributed.
4
Transfer the mixture into a small oven-safe baking dish and spread it into an even layer.
5
Bake for 18-20 minutes until the dip is heated through and the edges are beginning to turn golden brown.
6
While the dip is baking, slice the pita into eight triangles and toast them in a toaster oven or on a separate baking sheet until they are crispy.
7
Remove the dip from the oven and serve immediately with the warm pita triangles for dipping.