YOUR SOLIN GENERATED RECIPE
Baked Protein-Packed Spinach Artichoke Dip
Roasted artichokes and vibrant spinach are folded into a creamy, protein-rich Greek yogurt base and baked until the cheese topping is bubbly and golden.
INGREDIENTS
0.75 cup Non-fat Greek yogurt
0.5 cup Low-fat cottage cheese
1 oz Cooked shredded chicken breast
1 cup Frozen spinach
0.5 cup Canned artichoke hearts
1 tbsp Parmesan cheese
0.5 oz Part-skim mozzarella cheese
1 clove Garlic
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Onion powder
PREPARATION
Preheat your oven to 375°F (190°C).
Thaw the frozen spinach and squeeze it firmly in a clean kitchen towel or paper towels to remove as much moisture as possible.
Place the low-fat cottage cheese in a blender or food processor and pulse until completely smooth and creamy.
In a medium mixing bowl, combine the blended cottage cheese, Greek yogurt, minced garlic, sea salt, black pepper, and onion powder.
Stir in the squeezed spinach, chopped artichoke hearts, and shredded chicken breast until well combined.
Transfer the mixture to a small oven-safe baking dish and spread it into an even layer.
Sprinkle the top with the grated parmesan and shredded mozzarella cheese.
Bake for 20-25 minutes until the dip is heated through and the cheese on top is melted and slightly browned.
Serve warm with fresh vegetable crudités like cucumber slices, bell pepper strips, or celery sticks.