YOUR SOLIN GENERATED RECIPE
High-Protein Baked Spinach Artichoke Chicken Dip
Shredded chicken and artichokes baked in a creamy yogurt-based sauce with wilted spinach, creating a bubbly and savory meal-sized dip.
INGREDIENTS
3.5 oz Cooked chicken breast
0.25 cup Plain Greek yogurt
0.5 cup Artichoke hearts
0.5 cup Frozen spinach
1 tbsp Parmesan cheese
1 oz Mozzarella cheese
0.5 tbsp Olive oil
1 clove Garlic
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Red pepper flakes
PREPARATION
Preheat your oven to 375°F (190°C).
In a medium mixing bowl, combine the shredded chicken breast, Greek yogurt, chopped artichoke hearts, and thawed spinach that has been squeezed dry.
Stir in the olive oil, minced garlic, sea salt, black pepper, and red pepper flakes until the mixture is well incorporated.
Fold in the grated parmesan cheese and 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 cheese over the top of the dish.
Bake for 15-20 minutes until the cheese is melted and the edges are golden and bubbling.
Serve hot as a high-protein main dish or alongside fresh vegetable sticks for dipping.