High-Protein Baked Spinach Artichoke Dip

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

High-Protein Baked Spinach Artichoke Dip

YOUR SOLIN GENERATED RECIPE

High-Protein Baked Spinach Artichoke Dip

Creamy Greek yogurt and shredded chicken baked with tender artichokes and vibrant spinach for a bubbly, savory dip served with crisp vegetable crudité.

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NUTRITION

431kcal
Protein
53.8g
Fat
12.1g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

3 oz cooked shredded chicken breast

0.5 cup non-fat Greek yogurt

1 oz part-skim mozzarella cheese

1 tbsp grated parmesan cheese

1 cup frozen chopped spinach

0.5 cup canned artichoke hearts

1 clove garlic

0.5 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp red pepper flakes

1 cup cucumber slices

1 medium carrot

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Ensure the frozen spinach is completely thawed and squeezed very dry using a kitchen towel to prevent a watery dip.

  • 3

    In a medium mixing bowl, stir together the Greek yogurt, minced garlic, olive oil, sea salt, black pepper, and red pepper flakes.

  • 4

    Fold in the shredded chicken, chopped artichoke hearts, and the squeezed spinach until well combined.

  • 5

    Stir in half of the mozzarella cheese and all of the parmesan cheese.

  • 6

    Transfer the mixture into a small oven-safe ramekin or baking dish and top with the remaining mozzarella cheese.

  • 7

    Bake for 15 to 20 minutes until the cheese is melted and the edges are golden and bubbling.

  • 8

    Slice the carrot into sticks and serve alongside the cucumber slices for dipping into the hot spinach artichoke mixture.

High-Protein Baked Spinach Artichoke Dip

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

High-Protein Baked Spinach Artichoke Dip

YOUR SOLIN GENERATED RECIPE

High-Protein Baked Spinach Artichoke Dip

Creamy Greek yogurt and shredded chicken baked with tender artichokes and vibrant spinach for a bubbly, savory dip served with crisp vegetable crudité.

NUTRITION

431kcal
Protein
53.8g
Fat
12.1g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

3 oz cooked shredded chicken breast

0.5 cup non-fat Greek yogurt

1 oz part-skim mozzarella cheese

1 tbsp grated parmesan cheese

1 cup frozen chopped spinach

0.5 cup canned artichoke hearts

1 clove garlic

0.5 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp red pepper flakes

1 cup cucumber slices

1 medium carrot

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Ensure the frozen spinach is completely thawed and squeezed very dry using a kitchen towel to prevent a watery dip.

  • 3

    In a medium mixing bowl, stir together the Greek yogurt, minced garlic, olive oil, sea salt, black pepper, and red pepper flakes.

  • 4

    Fold in the shredded chicken, chopped artichoke hearts, and the squeezed spinach until well combined.

  • 5

    Stir in half of the mozzarella cheese and all of the parmesan cheese.

  • 6

    Transfer the mixture into a small oven-safe ramekin or baking dish and top with the remaining mozzarella cheese.

  • 7

    Bake for 15 to 20 minutes until the cheese is melted and the edges are golden and bubbling.

  • 8

    Slice the carrot into sticks and serve alongside the cucumber slices for dipping into the hot spinach artichoke mixture.