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 oz cooked shredded chicken breast; 0.5 cup non-fat Greek yogurt; 1 cup fresh spinach; 0.5 cup canned artichoke hearts; 1 tbsp grated parmesan cheese; 1 tbsp nutritional yeast; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 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

Oven-baked chicken and artichoke hearts blended with vibrant spinach and savory parmesan, served with warm, toasted whole wheat pita wedges for a satisfying crunch.

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NUTRITION

Protein

54.0g

Fat

5.9g

Carbs

49.1g

SERVINGS

1 serving

INGREDIENTS

2 oz cooked shredded chicken breast

0.5 cup non-fat Greek yogurt

1 cup fresh spinach

0.5 cup canned artichoke hearts

1 tbsp grated parmesan cheese

1 tbsp nutritional yeast

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 medium whole wheat pita

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PREPARATION

1
Preheat your oven to 375°F.
2
Steam the fresh spinach until wilted, then firmly squeeze out all excess liquid using a clean kitchen towel to ensure the dip stays thick.
3
In a medium mixing bowl, stir together the shredded chicken, Greek yogurt, chopped artichoke hearts, wilted spinach, parmesan, nutritional yeast, garlic powder, salt, and pepper.
4
Transfer the mixture into a small oven-safe ramekin or baking dish and smooth the top with a spoon.
5
Bake for 18-20 minutes until the dip is heated through and the top develops a light golden hue.
6
While the dip is in the oven, slice the whole wheat pita into triangles and toast them in the oven or a toaster until they are crisp.
7
Remove the dip from the oven and serve immediately alongside the warm, toasted pita wedges.