YOUR SOLIN GENERATED RECIPE
High-Protein Baked Spinach Artichoke Dip
Tender shredded chicken and artichokes baked in a creamy Greek yogurt base, creating a bubbly and golden dish perfect for dipping with crisp bell pepper slices.
INGREDIENTS
3 oz cooked chicken breast
0.5 cup non-fat Greek yogurt
0.5 cup canned artichoke hearts
1 cup fresh spinach
1 tbsp parmesan cheese
1 oz part-skim mozzarella cheese
0.5 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
1 medium red bell pepper
PREPARATION
Preheat your oven to 375°F (190°C).
Finely chop the fresh spinach and the canned artichoke hearts.
In a medium mixing bowl, combine the shredded cooked chicken, Greek yogurt, chopped spinach, artichokes, parmesan cheese, garlic powder, sea salt, and black pepper.
Stir the mixture until all ingredients are thoroughly incorporated.
Transfer the mixture to a small oven-safe baking dish and spread it into an even layer.
Sprinkle the shredded mozzarella cheese evenly over the top.
Bake for 18 to 20 minutes, or until the cheese is melted and the edges are bubbling.
While the dip bakes, slice the red bell pepper into thick strips for dipping.
Remove the dish from the oven and let it cool for 2 minutes before serving warm with the pepper strips.