YOUR SOLIN GENERATED RECIPE
High-Protein Baked Spinach Artichoke Chicken Dip
Tender shredded chicken baked in a creamy, velvety spinach and artichoke base made with Greek yogurt and salty parmesan cheese.
INGREDIENTS
2.5 oz cooked shredded chicken breast
0.5 cup non-fat Greek yogurt
0.5 cup canned artichoke hearts
1 cup fresh spinach
0.5 oz grated parmesan cheese
1 tsp extra virgin olive oil
1 clove garlic
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
1 medium red bell pepper
PREPARATION
Preheat your oven to 375°F (190°C).
Mince the garlic and roughly chop the fresh spinach and canned artichoke hearts.
Heat the extra virgin olive oil in a skillet over medium heat, then sauté the garlic and spinach until the greens are fully wilted.
In a medium mixing bowl, stir together the cooked shredded chicken, non-fat Greek yogurt, chopped artichoke hearts, sautéed spinach mixture, sea salt, black pepper, and garlic powder.
Fold in half of the grated parmesan cheese until the mixture is well combined.
Transfer the mixture into a small oven-safe baking dish and sprinkle the remaining parmesan cheese over the top.
Bake for 15 to 20 minutes until the dip is heated through and the cheese on top is golden and bubbling.
Slice the red bell pepper into wide strips and serve them immediately with the warm, savory dip.