Name: Baked Spinach Artichoke Dip with Toasted Pita
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 non-fat Greek yogurt; 1 oz part-skim mozzarella cheese; 0.5 cup canned artichoke hearts; 1 cup fresh baby spinach; 1 clove garlic; 0.5 medium whole wheat pita; 0.13 tsp sea salt; 0.13 tsp black pepper; 0.25 tsp garlic powder

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.

YOUR SOLIN GENERATED RECIPE

Baked Spinach Artichoke Dip with Toasted Pita

Tender shredded chicken and artichokes baked in a creamy, bubbling Greek yogurt sauce served with crispy toasted pita points.

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NUTRITION

Protein

55.9g

Fat

9.7g

Carbs

34.3g

SERVINGS

1 serving

INGREDIENTS

3.5 oz cooked shredded chicken breast

0.5 cup non-fat Greek yogurt

1 oz part-skim mozzarella cheese

0.5 cup canned artichoke hearts

1 cup fresh baby spinach

1 clove garlic

0.5 medium whole wheat pita

0.13 tsp sea salt

0.13 tsp black pepper

0.25 tsp garlic powder

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PREPARATION

1
Preheat your oven to 375°F.
2
In a medium mixing bowl, combine the shredded chicken, Greek yogurt, chopped artichoke hearts, fresh spinach, minced garlic, garlic powder, sea salt, and black pepper.
3
Fold in half of the mozzarella cheese until the mixture is well combined.
4
Transfer the mixture into a small oven-safe baking dish or ramekin, smoothing the top with a spoon.
5
Sprinkle the remaining mozzarella cheese evenly over the top of the dip.
6
Bake for 15 to 18 minutes until the dip is hot throughout and the cheese on top is melted and bubbling.
7
While the dip bakes, cut the pita into small triangles and toast them in the oven or a toaster until they are golden and crunchy.
8
Serve the warm dip immediately with the toasted pita triangles for dipping.