Name: Baked Spinach Artichoke Dip
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.5 oz cooked shredded chicken breast; 0.5 cup nonfat Greek yogurt; 1 cup frozen spinach; 0.5 cup canned artichoke hearts; 0.5 oz shredded mozzarella cheese; 1 tbsp grated parmesan cheese; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 cup cucumber

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

Baked chicken and artichokes folded into a creamy Greek yogurt sauce with vibrant spinach and melted mozzarella.

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NUTRITION

Protein

57.3g

Fat

9.1g

Carbs

26.4g

SERVINGS

1 serving

INGREDIENTS

3.5 oz cooked shredded chicken breast

0.5 cup nonfat Greek yogurt

1 cup frozen spinach

0.5 cup canned artichoke hearts

0.5 oz shredded mozzarella cheese

1 tbsp grated parmesan cheese

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 cup cucumber

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PREPARATION

1
Preheat oven to 375 degrees Fahrenheit.
2
Thaw frozen spinach and squeeze out all excess moisture using a clean kitchen towel.
3
Chop the canned artichoke hearts into bite-sized pieces.
4
In a medium bowl, combine the shredded chicken, Greek yogurt, squeezed spinach, chopped artichokes, minced garlic, sea salt, and black pepper.
5
Transfer the mixture to a small baking dish and top with shredded mozzarella and parmesan cheese.
6
Bake for 18 minutes until the cheese is bubbly and slightly golden.
7
Slice the cucumber into rounds and serve as a fresh base for the warm dip.