YOUR SOLIN GENERATED RECIPE
Baked Chicken and Spinach Artichoke Dip
Tender shredded chicken and artichokes baked in a creamy, protein-packed Greek yogurt base until bubbly and golden brown.
INGREDIENTS
3 oz cooked chicken breast
0.5 cup non-fat Greek yogurt
0.5 cup artichoke hearts
1 cup fresh baby spinach
1 oz part-skim mozzarella cheese
1 tbsp parmesan cheese
1 tbsp nutritional yeast
0.5 tbsp extra virgin olive oil
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
1 cup red bell pepper
PREPARATION
Preheat your oven to 375°F (190°C).
Finely chop the fresh baby spinach and the artichoke hearts.
In a medium mixing bowl, combine the shredded chicken, Greek yogurt, chopped artichokes, chopped spinach, and olive oil.
Stir in the nutritional yeast, garlic powder, sea salt, and black pepper until the mixture is uniform.
Mix in half of the shredded mozzarella cheese.
Transfer the mixture into a small oven-safe baking dish and spread it into an even layer.
Sprinkle the remaining mozzarella and the parmesan cheese over the top.
Bake for 15 to 20 minutes, or until the cheese is melted and the dip is bubbling around the edges.
Slice the red bell pepper into wide strips for dipping.
Serve the dip hot alongside the fresh bell pepper strips.