YOUR SOLIN GENERATED RECIPE
High-Protein Baked Spinach Artichoke Chicken Dip
Creamy Greek yogurt and melted mozzarella bind tender shredded chicken and artichokes into a bubbly, golden-brown dip served with crisp vegetable slices.
INGREDIENTS
4 oz Cooked shredded chicken breast
0.25 cup Nonfat Greek yogurt
0.5 oz Shredded part-skim mozzarella cheese
1 tbsp Grated parmesan cheese
0.5 cup Canned artichoke hearts
2 cup Fresh baby spinach
1 tbsp Extra virgin olive oil
1 clove Garlic
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tsp Lemon juice
1 medium Red bell pepper
PREPARATION
Preheat your oven to 375°F and lightly grease a small oven-safe baking dish with a touch of olive oil.
Heat the tablespoon of olive oil in a skillet over medium heat and sauté the minced garlic and baby spinach until the spinach is fully wilted and any excess moisture has evaporated.
In a medium mixing bowl, combine the shredded chicken breast, Greek yogurt, chopped artichoke hearts, lemon juice, sea salt, and black pepper.
Fold the sautéed spinach and garlic into the chicken mixture until the ingredients are well distributed.
Transfer the mixture into the prepared baking dish, smoothing the top with a spatula.
Sprinkle the shredded mozzarella and grated parmesan evenly over the top of the dip.
Bake for 15-20 minutes until the cheese is bubbly and the edges are beginning to turn golden-brown.
Slice the red bell pepper into thick, sturdy strips and serve them alongside the hot dip for a crunchy, nutrient-dense vessel.