Name: Baked Spinach Artichoke Dip with Toasted Pita
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2.5 oz cooked shredded chicken breast; 0.5 cup low-fat cottage cheese; 0.25 cup plain non-fat Greek yogurt; 1 cup fresh spinach; 0.5 cup canned artichoke hearts; 1 tbsp shredded parmesan cheese; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp extra virgin olive oil; 1 medium whole wheat pita

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

Creamy spinach and artichoke dip baked with shredded chicken and savory cheeses, served with warm, toasted pita triangles for a satisfying crunch.

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NUTRITION

Protein

52.9g

Fat

9.5g

Carbs

47.2g

SERVINGS

1 serving

INGREDIENTS

2.5 oz cooked shredded chicken breast

0.5 cup low-fat cottage cheese

0.25 cup plain non-fat Greek yogurt

1 cup fresh spinach

0.5 cup canned artichoke hearts

1 tbsp shredded parmesan cheese

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp extra virgin olive oil

1 medium whole wheat pita

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PREPARATION

1
Preheat oven to 375 degrees F.
2
Place the cottage cheese in a blender and pulse until completely smooth.
3
In a large bowl, mix the blended cottage cheese, Greek yogurt, chopped spinach, chopped artichoke hearts, minced garlic, sea salt, and black pepper.
4
Fold in the shredded chicken until well combined.
5
Lightly grease a small baking dish with the olive oil and transfer the mixture into it.
6
Sprinkle the parmesan cheese over the top and bake for 18 minutes until the edges are bubbly.
7
Slice the whole wheat pita into small triangles and toast them in the oven during the last 5 minutes of baking.
8
Serve the warm dip with the crisp pita triangles.